Vegan Creamy Alfredo Pasta & Roasted Brussel Sprouts

/
t8TkGhwwTv6nH%uvDtTPyQ_thumb_16f41.jpg

Comfort food for chilly New England winters! This is a super simple and quick meal that will sure to fill your belly and satisfy your cravings for warming creamy deliciousness!

Basic Ingredients

1 box Pasta (I use Jovial Brand Gluten Free brown rice pasta) cook according to box instructions

1 package or 4 cups Brussel Sprouts with ends chopped off and sliced in half, drizzled with olive oil and garlic salt and roasted on a flat baking sheet at 425 degrees F for 20-25 min (toss halfway through)

Alfredo Sauce Ingredients

1 1/4 cup Raw Cashews

1 cup filtered water

1/4 cup unsweetened plant based milk

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

3 Tbl Nutritional Yeast

2 Tbl Olive Oil

Soak the cashews in filtered water for 2-3 hours or overnight. Add cashews, soaking water and all other sauce ingredients into a high speed blender and blend until smooth. Place sauce in a small saucepan and heat over low heat until warm. Pour over pasta and toss to coat. Garnish with fresh parsley and cashew parm