- 3/4 cup water
- 1/2 cup cashews, raw and unsalted
- 8-ounce box Banza penne pasta
- 1 15-ounce can navy or cannellini beans (white kidney), rinsed and drained
- 3 tablespoons fresh lemon juice (~1.5 lemons)
- 2 tablespoons nutritional yeast
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- pinch of ground nutmeg - optional
- large boiling pot/pan
- food processor/blender
- In a blender add 3/4 cup water and 1/2 cup cashews. Let stand at least 15 minutes or until they have softened.
- Pasta: Cook according to package directions – 10 minutes max for a “non-mushy” pasta. Drain. Rinse with cool water then drain again. Return the pasta to the pot.
- Alfredo: Add the drained beans, lemon juice, nutritional yeast, garlic, salt, pepper and nutmeg (optional) into the blender. Cover and blend until smooth, thinning with additional water as needed – a couple of tbsp should be enough. Be patient with this because this process will take a few minutes – but it’s so worth it. I ended up adding a bit more nutritional yeast to give it more “cheesy” flavor.
- Pour the sauce over the pasta in the pot and cook over low-med heat until it’s heated through – do not boil. I had plenty of sauce left over for another small batch of pasta, so I just stored it in an airtight container in the fridge.
- Serve immediately and garnish with fresh parsley.
For a heartier meal:
Add roasted veggies like broccoli, peppers, onions, tomatoes or mushrooms.
Substitutions for Pasta:
If you can’t tolerate pea protein, then here are some other grain-free suggestions –
POW lentil pasta
Calories/macros are variable depending on how much sauce you pour over your pasta at one time.
Approximately 250 calories if you used all the sauce distributed it into 6 servings.
~ 1 palm protein, 1.5 fists carbs
Customizable to Vegan, Vegetarian, Grain Free and Gluten Free lifestyles.