Meatless Gourmet: Vegetable Alfredo

Vegetable alfredo


makes for about 4-6 servings

  • 16 oz pasta
  • 1 lb asparagus, trimmed 
  • 1.5 oz (about 1/3 cup) sun-dried tomatoes (NOT oil-packed)
  • 8oz fresh mushrooms, sliced
  • 1 lb fresh broccoli
  • 2 tbsp light butter
  • ½ heaping cup raw whole cashews (75 g, 2.6 oz) (soaked for overnight in hot water if you don't have a high powered blender)
  • 1 tablespoon lemon juice (or more to your taste, I used a bit more, don't omit!)
  • 4 garlic cloves, minced
  • 1/2 cup grated Parmesan cheese
  • Zest of 1 lemon
  • Salt and pepper to taste


  1. Cook pasta according to package directions. Drain and set aside.
  2. While pasta is cooking, mist a large, nonstick skillet with cooking spray or an olive oil mister and set over medium high heat.
  3. Add in vegetables, garlic, and some salt and pepper, and sauté until vegetables are tender, about 5-7 minutes. Set aside.
  4. In a saucepan, add the onion and just 1 cup of the broth over medium-low heat. Cook for about 8 minutes until the onion is very tender. After several minutes, add the garlic and cook a couple of minutes more. Let it cook until the broth has evaporated until thick and creamy.
  5. Add the the onion and garlic mixture to a blender. Start out by just adding ¾ cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, lemon juice). Blend on high for a couple of minutes until very creamy and smooth. Add more broth to reach desired consistency.
  6. Divide pasta and vegetables evenly into 4 serving bowls. Top with sauce. Then sprinkle a bit of lemon zest on top.