Garlic Alfredo Sauce with Linguini, Sundried tomatoes & Spinach

 

Garlic Alfredo Sauce with Linguini, Sundried tomatoes & Spinach

Ingredients for Sauce

1 medium white onion, diced cone #3

1-2 cups vegetable broth, divided

1/2-3/4 teaspoon salt

1/4-1/2 teaspoon ground black pepper

4 x-large minced garlic cloves

1/2 heaping cup raw unsalted cashews (see NOTE)

1/2-1 tablespoon lemon juice (start with just 1/2 and taste after blended!)

2 tablespoons nutritional yeast

Instructions

Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After 8 minutes, add the garlic and cook a couple of minutes more, stirring often.

Add the cooked veggies (the onion and garlic) to a blender. Start out by adding JUST 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with JUST 1/2 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. I did not. If you don't add more broth, you would likely not need any more yeast. Taste and add any more salt & pepper or lemon, if desired.

Pasta Ingredients

1 box of Linguini  & 3 cups of fresh spinach

¼ cup of sundried tomatoes

Directions

Boil pasta according to directions on box

Add in fresh spinach at last min to quick blanch.

Toss with sauce and top with sundried tomatoes.