Cashew Alfredo Vegetable Pasta -

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Cashew Alfredo Vegetable Pasta

A delicious, dairy-free pasta dish for your next pasta night!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 159kcal

Ingredients

½ lb. pasta (I used gluten free rotini)
1 cup chopped yellow onion
2 tbsp. oil
½ lb. asparagus (cleaned and trimmed)
4 oz. cremini mushrooms (white mushrooms work too)
4 medium garlic cloves (minced)
¼ cup fresh, chopped parsley
½ cup fresh, chopped basil
1 cup cherry tomato halves
1 batch cashew alfredo (see link above)
2 tbsp. balsamic dressing (or more to taste)

US Customary - Metric

Instructions

Set the pasta to cook with plenty of water and salt added to the water for flavor.
Make your alfredo sauce and have your balsamic dressing handy if using.
Prepare all the vegetables.
In a large skillet, sauté the onions in the oil until they start to turn a golden brown.
Add in the asparagus and mushrooms and sauté until everything is cooked to your liking. If you prefer your asparagus more al dente, cook the mushrooms with the onions first about half way and then add the asparagus.
Stir in the garlic and stir for about 1-2 minutes. Turn off heat and stir in the parsley and basil.
Lastly, add the pasta and tomatoes to the pan and give everything a good stir.
Pour the alfredo sauce over the pasta (and balsamic dressing if using) and give it another good stir to coat the pasta in the sauce.
Season with salt if needed and serve with a little extra fresh basil on top for garnish.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Note that data does NOT include the alfredo sauce or balsamic dressing. Please see those recipes for nutrition data.

Nutrition