I don’t know about you but this year I just can’t get enough of creamy pasta dishes. I have been a pastaholic for as long as I can remember but this year my love for it seems to have grown even more! Luckily the vegan versions are not only dairy free but actually pretty healthy and full of good ingredients 🌱
Calories: 765kcal
Servings: people
Ingredients
Sauce:
- 1/2 cup navy beans or about 1.5 cup cooked beans or ~ 1 can, rinsed
- 1/2 cup cashews
- 1 cup unsweetened non-dairy milk *
- 2 tbsp nutritional yeast
- 2 tbsp apple cider vinegar
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1/2 tbsp dried basil
- 1 tsp sea salt or to taste
- 1-2 cups pasta water
Optional:
- 1 tbsp white miso paste
Plus:
- 1 small head broccoli or ~ 2 cups frozen broccoli florets
- 1/2 cup peas frozen
- 1 cup frozen spinach chopped, or 2 cups fresh
- 1 lbs pasta of choice, makes 4 servings
Top with:
- Fresh basil
- Freshly ground black pepper
Instructions
- If you’re using canned or previously cooked beans, rinse them well and add them to a blender with the remaining sauce ingredients. Quick soak cashews with hot water for about 15 prior to blending.
- Cook pasta of choice according to package directions and add broccoli florets to the pot a few minutes before pasta is al dente. At the very end add peas and spinach.
- Drain and make sure to reserve 1 to 2 cups of pasta water for the sauce. For a thinner sauce use up to 2 cups, for a thicker sauce use less water.
- Mix together hot pasta, broccoli, peas, spinach with the creamy sauce, top with some fresh basil and enjoy!
Notes
*I like using creamy oat or soy milk
Nutrition
Nutrition Facts
Rigatoni Alfredo With Green Veggies
Amount Per Serving
Calories 765
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Sodium 295mg13%
Potassium 2223mg64%
Carbohydrates 127g42%
Fiber 30g125%
Sugar 8g9%
Protein 47g94%
Vitamin A 6064IU121%
Vitamin C 125mg152%
Calcium 300mg30%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
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2 thoughts on “Rigatoni Alfredo With Green Veggies”
For this recipe I used cannellini beans and cooked for my family who aren’t vegan and it was a hit! It’s so yummy and creamy! Definitely the best creamy pasta I’ve had since becoming vegan.
Love the fact that your family enjoyed it – Super happy to hear Gemma!
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