pasta alfredo with walnut parmesan

pasta alfredo with walnut parmesan

yield: serves 6-8

pasta alfredo with walnut parmesan

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  • 1 pound uncooked tubular pasta
  • 2 cups raw, unsalted cashews, soaked in water for 1 hour
  • 2 cups vegetable broth
  • 2 cloves garlic, peeled
  • ¼ cup nutritional yeast flakes
  • 1 tbsp apple cider vinegar
  • to tastesalt and pepper
  • for garnishchopped fresh basil
  • ½ cup walnut parmesan
  • 1 pkggardein chick'n strips

walnut parmesan

  • ½ cup raw walnuts
  • 2 tbsp nutritional yeast flakes
  • ½ tsp salt
  • ½ tsp garlic powder

pasta alfredo with walnut parmesan


Directions- Sauce:
– Boil pasta according to package directions, rinse with cold water, and transfer to a large bowl.
– Once the cashews have soaked for an hour, drain them and rinse well. Next, place the cashews, broth, garlic, nutritional yeast, vinegar, and salt and pepper in a high-speed blender, and blend until thick and creamy. ( A food processor will do the trick, but a high-powered blender will make the sauce perfectly creamy smooth.) The sauce should be about as thick as pancake batter.
– Taste and adjust to seasonings. Pour the sauce over the pasta, and stir to coat.
– Gardein chickn strips, cooked according to the directions and sliced.
– Serve the pasta in shallow bowls, sprinkled with fresh basil (or any fresh herbs you prefer) and a couple tablespoons of Walnut Parmesan.

Directions- Walnut Parmesan:
– Blend all the ingredients in a food processor until finely chopped but still crumbly. Store in refrigerator for up to a month.

***This recipe was created by Colleen Patrick-Goudreau.