Easy-peasy vegan Alfredo pasta

  This Alfredo pasta is packed with nutrition and flavor and is so easy to make, it's the perfect weeknight comfort food meal! If you forgot to soak the cashews the night before, or this is a last minute idea, soak them in hot water for about an hour or so and you're good to go!

Ingredients (serves 6)

- 1 package 500g pasta of your choice

- 1 large white onion, minced

- 3 cups frozen green peas

- 2 cups almond milk

- 1/3 cup cashews, soaked overnight then drained and rinsed

- 3 Tablespoons nutritional yeast

- 1 Tablespoon arrowroot/flour

- 1 Tablespoon garlic powder

- 1 teaspoon onion powder

- sea salt and pepper, to taste

- 2 Tablespoons extra virgin olive oil

  Boil the pasta 'al dente' according to the instructions on the packaging, drain and reserve.

  Using a blender, mix the cashews, almond milk, nutritional yeast, arrowroot, garlic powder, onion powder, salt and pepper, until smooth.

  Heat the oil in a large pan and sauté the onions until translucent. Add the peas and cook until tender (about 7 minutes), then gradually stir in the almond milk mixture and continue cooking, on low heat, until composition starts to thicken (another 2-3 minutes). Add in the pasta and toss to coat evenly. Serve with olives and roasted red peppers and enjoy!