Sun-Dried Tomato Fettuccine Alfredo

Name: Sun-Dried Tomato Fettuccine Alfredo
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 cup raw cashews (soaked in water for at least 30 minutes); 3/4 cup vegetable broth; 1/2 cup oven-dried tomatoes (see recipe in post); 1 tablespoon nutritional yeast; 1 tablespoon fresh lemon juice; 1 clove garlic; 2 tablespoons thinly sliced basil leaves; Salt and pepper to taste; 8 ounces whole-wheat fettuccine (cooked according to package instructions)

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Prep Time: 30 minutes

Cook Time: 10 minutes

Total: 40 minutes

Servings: 4

Ingredients

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1 cup raw cashews (soaked in water for at least 30 minutes)3/4 cup vegetable broth1/2 cup oven-dried tomatoes (see recipe in post)1 tablespoon nutritional yeast1 tablespoon fresh lemon juice1 clove garlic2 tablespoons thinly sliced basil leavesSalt and pepper to taste8 ounces whole-wheat fettuccine (cooked according to package instructions)

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Instructions

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Step 1

Combine the cashews, broth, tomatoes, nutritional yeast, lemon juice, and garlic in a blender or food processor. Blend on high until the sauce is completely smooth. Stir in the basil and season with salt and pepper to taste.

Step 2

Transfer the pasta to a large bowl and toss it with the alfredo sauce. If the sauce is too thick, add a tablespoon or two of cooking water from the pasta.