Vegetarian

Mostly Vegan Veggie Pasta Alfredo is for Dinner.

Mostly Vegan Veggie Pasta Alfredo takes several minutes to prepare.

Mostly Vegan Veggie Pasta Alfredo takes several minutes to cook.

Mostly Vegan Veggie Pasta Alfredo makes 5 servings.

The ingredients for Mostly Vegan Veggie Pasta Alfredo are:

8 oz Tinkyada Spiral Brown Rice Pasta
3 c frozen cubed zucchini
2 c frozen chopped green pepper
2.5 c sliced carrots
1 large Red Sweet Pepper, chopped
1 large Red Onion, chopped
3 c sliced Crimini Mushrooms
1 Tb EVOO
1.5 c Raw Cashews
Splash of Lemon Juice (1/2 Tb?)
1 lg clove of Garlic
4 oz Wegman's Sheep's Milk Pecorino Cheese
Water
Sea Salt
Pepper

Here is how you make Mostly Vegan Veggie Pasta Alfredo:

Cook pasta according to directions; drain and dump into large serving bowl.Make sauce: combine Cashews, Lemon Juice, Garlic and Cheese with about 1.25 c water in Vitamix. Add more water to make a nice sauce. Blend til very smooth. Save to pour over veggies in end.Cook zucchini and green pepper (with a little salt) in covered large saucepan til thawed and hot. Transfer to bowl & keep liquid in pan.Cook carrots (with a little salt) in liquid with cover on til just crisp tender. Transfer to bowl & keep liquid in pan.Cook red pepper and onion (with a little salt and cover on) in liquid til just crisp tender. Transfer veggies AND liquid to bowl.In oil, cook mushrooms (with a little salt) til just nicely brown. Transfer to bowl.Pour sauce over all veggies and pasta. Add any extra salt and pepper to taste. Serve and enjoy!Serving Size:?Makes 10 cups

The nutritional information for Mostly Vegan Veggie Pasta Alfredo is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 544.2

• Total Fat: 27.3 g
• Cholesterol: 22.8 mg
• Sodium: 1,724.4 mg
• Total Carbs: 60.9 g
• Dietary Fiber: 8.1 g
• Protein: 17.1 g

The dietary needs meet for Mostly Vegan Veggie Pasta Alfredo is Gluten Free