Vegan Alfredo Pasta with Ashwagandha
Soothe your taste buds with creamy cashew sauce over al dente pasta, topped with blanched broccoli and edamame—fresh basil adds the final touch!
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Cooking tools:
- Blender
- Food processor
- Pot
- Colander
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Spoon
- Plate
Ingredients
- 1 cup raw cashews, soaked overnight, drained and rinsed
- 3/4 cup water
- 2 garlic cloves, peeled
- 1/2 tbsp lemon juice
- 1/2 cup diced onion
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1/4 tsp dried rosemary
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1 tbsp BareOrganics Ashwaghanda Root Powder
- 2 cups pasta
- edamame (shelled)
- one head broccoli florets
- fresh basil for garnish
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