Friday, November 2, 2012

Vegan Alfredo with Peas and Parsley - Presto Pasta Night

Pasta is gracing my table less often than it used to but when it does, I go all out, with something like this decadent creamy Alfredo pasta sauce. Adding sweet peas and fresh parsley and loads of black pepper makes my taste buds sing!

The alfredo sauce is vegan, made from soaked and pureed cashews (such a wonder nut!) with a good helping of nutritional yeast for that cheezy flavor and goodness. This dish is in honor of the end of Presto Pasta Nights. Next week I will be hosting the second to last iteration of this more than five year tradition. It will be my sixth time hosting and I am so honored to have participated in this amazing blogging event. Ruth of Once Upon A Feast has been the founder and stalwart organizer of this incredible weekly blogging event and while I am sad to see it go, there is no constant except change!

Over the years I have made so many blogging friends who were introduced to me via Presto Pasta Nights - Reeni of Cinnamon Spice and Everything Nice, Joanne of Eats Well With Others, and Clair of Chez Cayenne - just to name a few. Meeting these incredible bloggers as not only introduced me to delicious food on their blogs, but I have gotten to know these wonderful women who share so much of themselves in their writing as well as through their food. Ruth herself is such a generous heart and a joyful supporter of local purveyors of food (despite living in such a cold place as Halifax, Nova Scotia), that she is an inspiration to food bloggers everywhere!

Please send in a submission to kirstenmlindquist at gmail dot com and cc Ruth at 4everykitchen dot com and join me for next week's round up and consider joining in the finale for November 16 as well. It will make a wonderful send off for a beautiful journey of pasta! 

Vegan Alfredo with Peas and Parsley
(serves 2-4)

1/2 lb pasta (I used Orecchiette)
1 cup cashews, soaked for at least 8 hours
1 cup almond milk
2 tablespoons nutritional yeast
1 teaspoon salt
1 cup peas (frozen ok)
1 tablespoon parsley, minced
black pepper to taste
additional nutritional yeast to pass at the table

Cook pasta as directed. While pasta is cooking, place cashews, almond milk, yeast and salt in blender and puree until super smooth. Set aside. When pasta is almost finished cooking, add peas to water and allow to return to boil. Drain water and add 1 tablespoons of olive oil if desired and then pour sauce over pasta and stir to coat well. Add parsley and pepper and mix well.


Recipes currently inspiring me:

Lasagna with Tofu Ricotta at Tofu Mom
Sea Salt Dark Chocolate Vegan Truffles at Pamela's Modern Family Table
Quince Jam at Thyme for Cooking

1 comment: said...

Love that pasta! Looks creamy and delish!