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Carlos García
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Recipe of Alfredo Vegana Pasta
Carlos

Carlos García
Recipe of Alfredo Vegana Pasta
Carlos

Carlos García
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Alfredo Vegana Pasta

45 minutes
Easy
4 servings
2
Go ahead and try this delicious vegan alfredo pasta that will be ready in just 3 steps. It is based on Indian walnut and soy milk, it is very creamy, ideal for any day of the week or a Monday without meat.

Ingredients

  • 2 cups of cashews
  • 2 cups of Water
  • 1 tooth of Garlic
  • 1/2 teaspoonful of nutmeg
  • 2 cups of almond milk
  • 1/2 Cup of olive oil
  • 800 grams of spaghetti vegan
  • 2 liters of Water
  • 1 tablespoon of Salt
  • 1 teaspoonful of coconut oil
  • 4 spoonfuls of cashews to decorate
  • 4 teaspoons of coriander to decorate

    Preparation

    In a bowl, soak the nuts of the Indian with the water for 1 hour. Strain and reserve.
    For the Alfredo sauce, liquefy the nuts of the Indian with garlic, nutmeg, almond milk and add the oil in the form of thread. Reservation.
    In a pot add the water and let it boil, add the salt and add the pasta, cook until it is "al dente".
    In a pan sauté the pasta with the coconut oil and add the sauce, incorporate perfectly and serve hot. Decorate with Indian walnut and cilantro.

    PRESENTATION

    Serve in a slightly deep dish and garnish with Indian walnuts and fresh coriander leaves.

    TIPS

    You can also use wholemeal pasta. When you add the sauce to the pasta, do not overcook it, just add it for a minute and remove it from cooking.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1197
    kcal
    60%
    Carbohydrates
    76.6
    g
    26%
    Proteins
    32.5
    g
    65%
    Lipids
    93.8
    g
    144%
    Fiber
    18.9
    g
    38%
    Sugar
    9.1
    g
    10%
    Cholesterol
    0.0
    mg
    0.0%
    Rate this Tip.
    Ratings (2)
    Dulce Gracia
    2018-06-19T15:50:38.00-06
    Platillo muy rico y fácil de preparar. 🙂
    Veronica Pimentel
    2018-04-22T10:43:33.00-06
    Muy Rica
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