Roasted Garlic Rotini with Vegan Alfredo
This plant-based version of alfredo sauce is made with roasted garlic and cashews! Packed with vitamins and minerals, you can feel good about indulging on an extra scoop for your pasta.
¼ cup roasted garlic cloves (you can buy roasted garlic in the olive bar at your local grocery store)
1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
1 to 1 1/2 cups unflavored and unsweetened almond milk
2 tablespoons lemon juice
1 teaspoon salt, plus more to taste
1 bunch broccoli rapini
Fresh herbs for garnish
Combine roasted garlic, soaked cashews and 1/4 cup of almond milk in food processor. Blend the mixture to a smooth paste.
Add a splash more almond milk, along with lemon juice and salt. Blend the mixture again until smooth. Add salt to taste.
Cook Blue Evolution Rotini according to instructions on box.
While pasta cooks, sauté broccoli rapini in oil until soft, about six minutes.
Pour the roasted garlic alfredo sauce over the pasta and toss to coat. Add a splash more almond milk (as needed).
Divide the pasta in bowls and top with broccoli rapini and fresh herbs. Enjoy!