Whole Food, Plant-Based Recipe Creamy Alfredo Sauce with Pasta and Vegetables

Ingredients

To prepare ahead

• 2 cups whole-grain pasta, cooked (eg. fettuccine or linguine)
  

• ½ cup sautéed mushrooms
  
• ½ cup frozen chopped spinach, or other vegetable of choice, defrosted and squeezed until it's as dry as possible

For the sauce

• ⅓ cup onion, diced
  

• ⅓ cup shallot, diced
  
• 1 large clove garlic, minced
  
• 1 cup cannellini beans
  
• 2 T nutritional yeast
  
• ½ tsp onion powder, black pepper, or red pepper flakes
  
• ½ cup low-sodium vegetable broth or water
  
• ½ cup plant-based milk (unsweetened soy or almond)
  
• 1 tsp white miso paste (optional)

Instructions

1. Saute the onion and shallots for a few minutes.
2. Add the garlic and sauté for just 30 seconds. Remove from the pan before it browns.
3. Add all of the sauce ingredients to a blender. Blend for 1 minute.
4. Return mixture to the pan to thicken for 45 seconds.
5. Add the pasta, vegetables, and homemade sauce to a bowl.
6. Mix and serve.

Chef's Notes