Vegan Artichoke and Tomato Alfredo
Indulge in the creamy, plant-based perfection of Vegan Artichoke and Tomato Alfredo—a rich and flavorful twist on classic pasta night. This dairy-free dish features a velvety cashew Alfredo sauce infused with garlic, nutritional yeast, and a hint of zesty lemon. Tossed with tender artichoke hearts, sweet cherry tomatoes, and your favorite pasta, this recipe is a harmonious blend of savory and tangy flavors. Ready in just 40 minutes, it’s a weeknight-friendly meal that doesn’t skimp on indulgence. Finish it off with fresh basil and a sprinkle of black pepper for a gourmet touch. Perfect for vegans and non-vegans alike, this creamy Alfredo is sure to impress at any dinner table!
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Recipe Information
Ingredients
- 1 cup (soaked in hot water for 20 minutes) Cashews
- 1.5 cups Unsweetened non-dairy milk (almond, soy, or oat)
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 3 cloves Garlic cloves
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium (finely diced) Shallot
- 1 can (14 ounces) Canned artichoke hearts (drained and quartered)
- 1.5 cups Cherry tomatoes (halved)
- 12 ounces (dry) Fettuccine or pasta of choice
- 0.25 cup Fresh basil leaves (chopped, for garnish)
- 0.5 teaspoons (or to taste) Black pepper
Instructions
Begin by soaking the cashews in hot water for 20 minutes. Drain and set aside.
Cook the pasta according to the package instructions. Reserve 1 cup of pasta water, then drain and set the pasta aside.
In a high-speed blender, combine the soaked cashews, non-dairy milk, nutritional yeast, lemon juice, garlic cloves, and salt. Blend until smooth and creamy. Set aside.
In a large skillet over medium heat, add the olive oil. Once hot, sauté the diced shallot until translucent, about 2-3 minutes.
Add the artichoke hearts and cherry tomatoes to the skillet. Cook for 5-6 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Reduce the heat to low and pour the cashew Alfredo sauce into the skillet. Stir to coat the vegetables evenly. If the sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.
Add the cooked pasta to the skillet and toss to combine with the Alfredo sauce and vegetables. Allow the pasta to warm through, about 2 minutes.
Serve immediately, garnished with chopped fresh basil leaves and a sprinkle of black pepper. Enjoy!
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3873 mg | 168% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 24.0 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 799 mg | 61% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2566 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
