VEGAN ALFREDO WITH GREEN PEAS

VEGAN ALFREDO WITH GREEN PEAS

Vegan Alfredo with Green Peas is a deliciously creamy and comforting plant-based pasta dish that skips the dairy without sacrificing taste or texture. A rich sauce made from soaked cashews, garlic, nutritional yeast and unsweetened plant milk delivers a smooth, savoury flavour that clings beautifully to your favourite pasta. The green peas add a pop of colour, sweetness and additional fibre, making this meal not only satisfying but nutritionally balanced. It’s the kind of recipe that feels indulgent but is rooted in whole foods and easy preparation. Ideal for weeknight dinners or meal prep lunches, this Alfredo pasta is a perfect example of how plant-based eating can be creamy, hearty and packed with goodness. Simple to make and utterly delicious, this dish is bound to become a staple for anyone craving classic comfort with a vegan twist.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Italian

PREPARATION/TECHNIQUES

Boil, Blender Recipes, Simmer

OCCASION/HOLIDAY

Valentine’s Day, Casual Dinner, Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Dairy-Free, High Fibre, Quick & Easy, Healthy, Low Cholesterol

DISH TYPE

Pasta

INGREDIENTS

• 1 cup cooked pasta

• 2 tbsp cashews

• 1 tbsp nutritional yeast

• 1 clove garlic

• ¼ cup green peas (fresh or frozen)

• ¼ cup unsweetened plant milk

• Salt and black pepper to taste

• Optional: a squeeze of lemon juice for brightness

FULL NUTRITIONAL INFORMATION

• Calories : 409 kcal

• Fat : 10.3 g

• Saturated Fat : 1.9 g

• Carbohydrate : 61.2 g

• Sugar : 5 g

• Sodium : 647.8 mg

• Fiber : 9.8 g

• Protein : 21.9 g

• Calcium : 153.3 mg

• Iron : 3.5 mg

• Potassium : 334.1 mg

PREPARATION

• Cook The Pasta: Boil pasta according to package instructions. Drain and set aside.

• Soak The Cashews: If not already soaked, cover the cashews in hot water and soak for 15 minutes, then drain.

• Blend The Sauce: In a blender, combine soaked cashews, plant milk, garlic, nutritional yeast, salt and pepper. Blend until smooth and creamy.

• Heat The Sauce: Pour the sauce into a small pan and simmer on low for 2 to 3 minutes, stirring occasionally. Add a splash of plant milk if it becomes too thick.

• Add The Peas: Stir in the green peas and heat for another 2 to 3 minutes until the peas are tender.

• Combine: Toss the cooked pasta into the sauce, mixing well to coat every strand.

• Serve: Plate warm, optionally garnished with fresh parsley, black pepper or lemon zest.

PREP TIME

10 minutes

COOKING TIME

10 minutes

TIPS

• Smoothest Sauce: Use a high-speed blender and soak the cashews well to ensure a silky Alfredo texture.

• Pea Options: Frozen peas work perfectly and can be added directly without thawing.

• Garlic Strength: Adjust garlic quantity to taste raw garlic adds punch, so start small if unsure.

• Creaminess Fix: Add an extra tablespoon of plant milk or pasta water to adjust sauce consistency if needed.

VARIATIONS

• Add Protein: Mix in sautéed mushrooms or white beans for extra bulk and nutrition.

• Green Boost: Toss in spinach or kale for more greens.

• Nut-Free Option: Use sunflower seeds or silken tofu instead of cashews.

• Flavour Twist: Stir in a pinch of smoked paprika or Dijon mustard for extra depth.

PREPPING AND STORAGE

• Fridge Storage: Store in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat gently on the stovetop or microwave, adding a splash of plant milk to restore creaminess.

• Freezing: Sauce can be frozen separately for up to 1 month. Thaw and blend again if needed before reheating.

• Make-Ahead Tip: Blend sauce in advance and refrigerate. Just heat and combine with pasta when ready to serve.