Rigatoni Alfredo with Green Vegetables
1/2 cup dry navy beans or about 1.5 cup cooked beans or ~ 1 can, rinsed
1/2 cup of cashews
1 cup unsweetened plant milk *
2 tbsp nutritional yeast
2 tbsp apple cider vinegar
1/2 tbsp onion and garlic powder each
1/2 tbsp dried basil
1 tsp of sea salt (or to taste)
1-2 cups of pasta water
1 tbsp white miso paste
1 small head of broccoli or ~ 2 cups frozen broccoli florets
1/2 cup peas (frozen)
1 cup chopped frozen spinach or 2 cups fresh
1 1lbs bag pasta of choice
(Makes 4 servings)
Freshly ground black pepper
*I like using creamy oat or soy milk
If you’re using dried beans like I am, just rinse the beans and add them to a pressure cooker along with the cashews and filtered water and cook everything on manual setting for 30 minutes. No soaking needed.
If you’re using canned or previously cooked beans, rinse them well and add them to a blender with the remaining sauce ingredients. Quick soak cashews with hot water for about 15 prior to blending.
Cook pasta of choice according to package directions and add broccoli florets to the pot a few minutes before pasta is al dente. At the very end add peas and spinach.
Drain and make sure to reserve 1 to 2 cups of pasta water for the sauce. For a thinner sauce use up to 2 cups, for a thicker sauce use less water.
Mix together hot pasta, broccoli, peas, spinach with the creamy sauce, top with some fresh basil and enjoy! 💚
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