18 Sep Creamy Vegan Sundried Tomato and Basil Alfredo

This Creamy Vegan Sundried Tomato and Basil Alfredo recipe was created by Angelique Booyens founder of The Good Roots.

INGREDIENTS

• 1 box edamame and mung bean fettucine
• 250g white button mushrooms, sliced
• 1 onion, chopped
• Salt and black pepper, to taste
• ¼ cup sundried tomatoes
• 1 tsp mixed herbs (good life organic)
• Fresh basil leaves, to garnish
• Nutritional yeast, to garnish

For the creamy sauce

• ½ cup raw cashew, soaked overnight
• ¼ cup sundried tomatoes
• ½ head cauliflower, steamed
• 1 Tbsp nutritional yeast
• ¼ cup fresh basil leaves
• Salt and black pepper, to taste
• 1tsp oregano
• ¼ cup coconut milk

METHOD

1.  To prepare your edamame and mung bean fettucine follow the instructions on the packaging.
2. Soak the sundried tomatoes in hot water for at least 10 minutes or until soft (don’t discard the water). Meanwhile, sauté the onions and mushrooms in a pan with a little bit of coconut oil or olive oil, until golden brown and fragrant.
3. Add spices and sundried tomatoes to the pan.
4. Continue to prepare the sauce: Take your soaked cashews, drain the water and add to the blender along with cauliflower, nutritional yeast, coconut milk, oregano and salt and pepper. If the sauce is too thick add a little of the leftover sundried tomato-soaked water.
5. Combine the pasta and mushroom mixture and then slowly add the sauce. There might be some sauce leftover, so add as needed (leftover sauce can be left in the fridge overnight and makes a delicious rich and creamy dip).
6.  Garnish with fresh basil leaves and additional sundried tomatoes before serving.

Check out these other yummy vegan recipes:

Sticky Vegan Jackfruit Pulled-“Pork” BBQ Bao Buns

Vegan Red Kidney Bean Curry

Vegan Apple Crumble Pie