Lemon Garlic Cashew Alfredo Pasta with Roasted Brussels Sprouts

Who doesn’t love a creamy pasta dish from time to time?

My latest recipe is a Lemon Garlic Cashew Alfredo tossed with roasted Brussels Sprouts and whole wheat linguini for a deliciously healthy meal.

If pasta isn’t your thing, then you can always swap it for zucchini noodles (zoodles) for a wholesome veggie-dense dish.

Checkout the recipe below!

Ingredients (4 servings)

Brussels Sprouts

• 5 cups fresh Brussels sprouts; halved
• 2 Tbsp. extra virgin olive oil

Cashew Alfredo

• 1/2 heaping cup raw cashews
• 3 cups water; divided (1 cup for cashews, 1⅔ – 2 cups for sauce)
• 2 tsp. vegan chicken base (or regular if not vegan)
• 1 1/2 cups white onion; chopped
• 4 garlic cloves; minced
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 tbsp. nutritional yeast
• 2 tbsp. white cooking wine

Pasta

• 8 oz. dry pasta; whole wheat (I used linguini)

Directions

Brussels Sprouts

1. Preheat the oven to 400°F.
2. Arrange the Brussels sprouts on a non-stick baking pan in a single layer and drizzle them with olive oil. Sprinkle with salt and pepper. Then roast for 15-20 minutes, turning halfway through cook time. When the Brussels sprouts are golden brown and tender, remove them from the oven. Set aside.

Cashew Alfredo Sauce & Pasta

1. Meanwhile, place the cashews in a microwave or oven-safe bowl. Bring 3 cups of water to a boil in a small pot. Once boiling, remove the water from the stove and carefully pour 1 cup of water over the cashews. Let the cashews sit for about 10 minutes to soften.
2. Stir the chicken base into the remaining 2 cups of water in the pot to make a broth. Set aside.
3. In a pan over medium heat, sauté the onions with 1/3 cup of broth. Cook until onions are translucent. Then add the garlic and cook for another minute until the garlic is fragrant. Set aside.
4. At this time, it’s best to begin cooking your pasta. Follow the cooking directions on the box of pasta.*
5. While the pasta cooks, drain the water from the cashews. Add the cashews, sautéed onions and garlic, lemon juice, salt, pepper, nutritional yeast and white cooking wine to a high speed blender.
6. Begin to blend the ingredients and slowly add the remaining broth to make the Alfredo sauce.**
7. When the sauce has reached a desired consistency and taste, toss it with the cooked pasta noodles and roasted Brussels Sprouts. Serve hot and enjoy!

*Drain the water from the pot of pasta noodles before mixing with the prepared Alfredo sauce. 

** You may not need to use all the broth to make the Alfredo. For a thicker Alfredo sauce, use less broth. For a thinner sauce, use more broth. Add more salt, pepper or nutritional yeast to taste.

If you are following the SBH Plant-Based 21-day Meal Plan, one serving of Lemon Garlic Cashew Alfredo Pasta with Roasted Brussels Sprouts is approximately:

• 1 serving Vegetables
• 2 servings Healthy Fats
• 3 servings Grains

Note: Strong.Bold.Healthy does not promote calorie counting. However, being that some may use calorie counting as a tool to help maintain a healthy weight, 1 serving of Lemon Garlic Cashew Alfredo Pasta with Roasted Brussels Sprouts is approximately 467 calories. Nutritional information is a rough estimate.