While Alfredo pasta could be considered one of the most comforting dishes on the planet, it’s also one that’s typically laden with butter, cheese, and cream; in other words, a lot of fat. This cashew Alfredo pasta recipe provides a healthier alternative, which is made with a cashew base. When cashews are soaked, they soften up a bit, and once blended take on a creamy consistency. Here miso paste is added to the cashews for flavor. Miso paste has a myriad of nutritional benefits, including as a source of protein, dietary fiber, and vitamins.
Cashew Alfredo Pasta Recipe (Serves 2-4)
Feel free to use this cashew Alfredo pasta recipe as a basis for other hearty pasta dishes too! Add fresh herbs to it, cooked vegetables like greens, peas, peppers, or squash, or sliced grilled chicken, for a more complete meal.
For the pasta:
- 8-ounces linguine pasta (or noodle of your choice)
For the sauce:
- ½ cup unsalted cashews, soaked in cold water for at least 2 hours, up to overnight
- ½ cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon white miso paste
- ¼ teaspoon garlic powder
- Pinch of salt and pepper
- Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain and reserve ½ cup cooking water. Set aside.
- Drain the cashews, discarding the soaking water.
- Meanwhile, place all of the ingredients for the sauce in a blender. Pulse until smooth.
- Heat a large skillet over medium heat. Place the sauce in the skillet and heat until just warmed through.
- Add the pasta to the skillet with a couple of tablespoons of the reserved cooking liquid, and toss. If the sauce seems too thick for your liking, continue to add the cooking liquid until it reaches desired consistency. Serve immediately.
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