Alfredo pasta is one of those rare dishes that everyone seems to love. For many, it is comfort food they return to after an exhausting day at work. And we get it, nothing can beat the warm and creamy awesomeness of an alfredo sauce pasta. The best thing about pasta is that once you have a good sauce, you can just add a few veggies of your choice and you have yourself a complete meal! What’s more? You can even make alfredo sauce and store it for busy weekdays. Just heat it up and add fresh veggies and cooked pasta. This dish is a life-saver for you if you happen to be a foodie with low spice tolerance. Want to know how to make your alfredo pasta even more healthy and gut-friendly? Use cashew milk instead of cow’s milk.

If you want to avoid cow’s milk, cashew milk is the perfect substitute for pasta recipes. It has a number of health benefits. It is great for your gut health and it tastes amazing! It can be your go-to solution if you are lactose-intolerant or vegan or if you are just avoiding dairy. Cashew milk has a rich creamy texture and it is easy to cook with. Unlike other cow milk substitutes, it does not have an overwhelming taste. Some may consider cashew in pasta to be an odd combination, but if you do it right, cashew milk can do wonders for your alfredo sauce. Here’s the recipe to help you make the ultimate cashew milk alfredo sauce in no time! 

Ingredients:

• Penne pasta
• 2 cups of water
• Salt to taste
• A pinch of pepper
• 2-3 cloves of garlic finely chopped
• 1 chopped onion
• 5-6 cherry tomatoes
• 3 tbsp Olive oil / Vegan Butter
• Italian seasoning blend
• 1 cup water
• 1/2 cup cashews (soaked overnight)
• 1 cup Parmesan cheese 

Method:

1. Start by cooking penne pasta in boiling water. Add pasta to a pot of boiling water. Make sure your water is salted. While the pasta is boiling on medium heat, begin the preparation of your wonderful cashew milk alfredo sauce. 
2. Add olive oil to sauté the finely chopped fresh garlic in a pan over medium heat. You can also cook the garlic in vegan butter.
3. Add garlic and leftover olive oil/ vegan butter from the pan into a blender along with the soaked cashews. Blend the mixture on high speed until smooth and keep aside. 
4. In a pan, add chopped onion and olive oil over medium heat. Add cherry tomatoes and Italian seasoning blend before the onion turns golden brown. Add salt and pepper to taste.
5. Add cooked pasta and the blended cashew milk to the pan and stir properly.
6. Add the grated Parmesan cheese to the pasta and stir gently so as not to break the pasta. Stir the mixture until everything is mixed together evenly.
7. You can garnish with chopped parsley or more parmesan cheese. Serve hot with some fresh garlic bread.

This cashew milk alfredo pasta is the ultimate fix for healthy dinner meals!