Alfredo Pasta with Brussels Sprouts

As a part of Vegan MoFo I decided to dedicate my Tuesday posts to easy weeknight recipes. We can't be fancy all the time, so these recipes are quick to put together!

One of my husband's favorite foods is pasta with alfredo sauce. I used to always avoid it because I knew I'd feel terrible after eating all that dairy. Now whenever I make my own vegan version, I know that I can eat as much as I want! Here is a simple alfredo sauce, with some of my favorite vegetables added in for a delicious and easy dinner.

Alfredo Pasta with Brussels Sprouts
serves 4, adapted from savvy vegetarian

1/3 C cashew butter
1 1/4 C water
2 Tbsp lemon juice
2 Tbsp tahini
1/4 C onion, diced
1 tsp garlic, minced
1/2 tsp salt
1/4 C nutritional yeast
2 Tbsp almond milk
2 Tbsp olive oil
1 C frozen peas
10-12 brussels sprouts, cut into halves
1/2 C vegetable broth
1 12 oz package fettuccine
salt and pepper to taste
optional: vegetarian bacon bits

Cook the fettuccine in boiling water until done. Drain and set aside.

Put a small amount of oil into a saute pan and place the brussels sprouts cut side down in the pan.
Cook for 5 minutes until slightly browned and then add the vegetable broth into the pan. Bring to a gentle boil and season with salt and pepper. Lower the heat and cover. Let simmer for 8-10 minutes. Add in the frozen peas and let cook through. Drain the liquid and add the vegetables into the cooked pasta.

Add the cashew butter, water, lemon juice, tahini, onion, garlic, nutritional yeast, and almond milk into a blender or food processor and puree until smooth. Slowly stir in the olive oil.
Transfer the sauce into a pot and heat on low for 5 minutes, stirring frequently.
Pour sauce over the pasta mixture and stir to coat, then serve.

 

This meal was just as good as leftovers, too. What is your favorite way to prepare pasta?

 

Thanks for stopping by!