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Green Pasta with Roasted Garlic Alfredo

by plantbased.traveler

This pasta is loaded with veggies, provides plenty of plant protein and super creamy 💚

Get the recipe below!

Sauce:
1/2 a block of organic firm tofu
1/2 cup cashews
1/2 cup unsweetened oat milk
4-5 garlic cloves
1/2 tbsp olive oil
2 tbsp nutritional yeast
2 tbsp apple cider vinegar
3/4 cup pasta water
Salt to taste
Plus:
Spaghetti or pasta of choice
Zucchini noodles
Fresh baby spinach, baby kale, basil

(Makes enough sauce for 2 medium zucchini and 1/2 package of spaghetti)
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Soak cashews with some hot water.
Prepare spaghetti or pasta of choice and reserve some pasta water before draining.
Spiralize zucchini to zoodles and set aside.
Heat up olive oil and roast garlic cloves until lightly browned.
Add all ingredients for the sauce to a blender and blend until smooth.
Pour sauce to a pan or pot, bring to a simmer, then add greens, pasta and zoodles and combine.
Top with fresh basil and enjoy!
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