Vegan green spaghetti alfredo with all the green veggies
This vegan green spaghetti alfredo with all the green veggies is a great family weekday meal. Quick, easy, so delicious and totally vegan! Eat your (green) veggies has never been so easy!
Equipment
- Blender
Ingredients
White sauce (option 1)*
- 1 cup raw cashews (soaked in water overnight)
- ¾ cup water or plant-based milk
- 2 cloves garlic
- 1 shallot
- ½ tbsp lemon juice
- salt and pepper (to taste)
- 1 tsp dried oregano
- 1-2 tbsp nutritional yeast (optional)
White sauce (option 2)*
- 2 cups (vegan) cream cheese (or use queso blanco or fresco)
- 2 cloves garlic
- ½ tbsp lemon juice
- salt and pepper
- 1 tsp dried oregano
The green sauce ingredients
- ¼ cup olive oil
- 2 cups spinach (or sub kale, or 1 cup spinach + 1 cup kale)
- 1 cup fresh basil leaves
All the green veggies
- 1 cup green beans (and/or green asparagus)
- 1 head broccoli (in florets)
- 1 small zucchini (in wedges)
- 1 cup mushrooms (cut in half)(optional)
Pasta of choice
- 300 gr pasta of choice (I used whole wheat spaghetti)
Garnishing (optional)
- ¼ cup sliced almond (toasted in a skillet)
- 1 handful fresh herbs (chopped)(like basil, parsley and/or mint)
Instructions
The white sauce
- Option 1 Cashew base: Soak cashews in water overnight. Drain the next day, wash and blend them together with plant-based milk or water, lemon juice, garlic, shallot, dried oregano, salt, pepper and optionally nutritional yeast. Option 2 cream cheese base: .Blend together cream cheese, lemon juice, garlic, shallot, dried oregano, salt and pepper.
The green sauce
- I add olive oil, spinach and/or kale, and basil to the white sauce in the blender bowl. Blend it all together for 1-2 minutes into a smooth sauce.
Prepare the pasta
- Bring water to boil. Add pasta and prepare according to instructions on package.
Putting the meal together
- In another pot bring a bit of water to boil to steam the veggies in. Once the water is boiling, add the veggies and steam for only 1-2 minutes. They should still be crunchy. Once ready, drain and set aside.
- Heat up a skillet and add olive oil to quickly sauté the other veggies. Once again, they should still be crunchy with just a bit of a char. 1-2 minutes they should be enough.
- In the meantime, heat up the vegan green alfredo sauce in a large sauce pan on low. Make sure it never gets to boil. Once the spaghetti is ready, drain it and add it to the sauce. Swirl it around to get the sauce to stick to the pasta.
- Divide the spaghetti over plates, top it with all the green veggies and garnish with toasted almonds and chopped fresh herbs like basil, parsley and mint.
Notes
* either use option 1 or 2
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.