Who said comfort food has to be unhealthy? Definitely not us. 

Serve up a warm bowl of this delicious pasta for as the weather cools down – creamy, vegan and dairy free – thanks to the wonders of cashews, almond milk and nutritional yeast.

Cashew Alfredo Pasta With Rosemary Mushrooms

Vegan, Dairy Free, Refined Sugar Free

Use GF pasta for a Gluten Free option.

Serves 2-3

Ingredients

Rosemary Infused Roasted Mushrooms

• 300g mushrooms, cleaned

• 2 garlic, grated
• 2 Tbsp. olive oil*
• 2 Tbsp. tamari*
• 2 tsp rosemary, minced
• 2 tsp balsamic vinegar*

Cashew Alfredo Sauce (makes around 1.5 cups)

• 60g raw cashews*, soaked in hot water for 30 min and rinsed
• 1/2 cup minced brown onion
• 11/2 garlic heads
• 1 tbsp olive oil*
• ½ tsp pink Himalayan salt*
• 240mL unsweetened plain almond milk
• 2-3 tbsp nutritional yeast*
• 1 tbsp arrowroot powder*
• 1/2-1 tsp maple syrup*
• Olive oil, pink salt & black pepper*

To Serve

• 200g your choice of pasta*, cooked
• Lemon wedges

*Available at Naked Foods

Method

Rosemary Infused Roasted Mushrooms

1. Preheat oven to 200⁰C. Toss mushrooms with other ingredients.
2. Transfer to a baking dish in an even layer. Roast it for about 10  minutes, flip and continue to roast 8-10 more minutes. Salt to taste.

Cashew Alfredo Pasta

1. Sauté minced onion and 1 minced garlic with 1 tbsp olive oil for a few minutes. Add 1/2 tsp pink salt and continue to sauté until they become tender.
2. In a high-speed blender, blend all pasta sauce ingredients well.
3. Transfer the mixture to a small pot and heat it for 10mins over low to medium heat, stirring continuously. Add more milk, salt, and black pepper to taste.
4. Mix the sauce and olive oil with cooked pasta, squeeze fresh lemon juice over it and mix well. Add black pepper and salt to taste.

Have you guys made any of our recipes? Share your creations with us by tagging @nakedfoods or leaving a comment below! And don’t forget to check out @365cleaneats for more stunning food photos and recipes. 

Minako Umehara – @365cleaneats