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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add onions, potatoes, whole garlic cloves and enough water to just cover them to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft. | 2. While the vegetables are simmering, cook the pasta. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm. | 3. Place the non-dairy milk, cashews, salt, nutritional yeast, coconut oil, lemon juice and black pepper in the cup of your blender. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec). | 4. In a large bowl, toss the cooked pasta and blended alfredo sauce until completely coated. Serve immediately with steamed or roasted broccoli or asparagus. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat pasta	16	ounces		1642.0026	331.5757	61.2803	12.1563
onion	1		peeled cut	28.0	6.537999999999999	0.77	0.07
red potato	2	cups	peeled cut	210.0	47.7	5.67	0.42
garlic clove	4 -8		peeled	-	-	-	-
non dairy milk substitute	1	cup		-	-	-	-
cashew	1/2	cup	raw	-	-	-	-
sea salt	4	teaspoons		-	-	-	-
nutritional yeast	2 -4	tablespoons		0.0	0.0	0.0	0.0
coconut oil	2/3	cup		1296.3733	0.0	0.0	143.9672
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.