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HURRY UP ALFREDO PASTA

Ingredients

• 3 cups of any small pasta  shape

Sauce

• 2 tablespoons Earth Balance
• 1 cup soymilk
• 2 teaspoons Dijon or stone-ground mustard
• 3 tablespoons low-sodium tamari or soy sauce
• 1 tablespoon tahini
• 1 tablespoon fresh lemon juice
• 1/4 cup nutritional yeast
• 1/4 rounded cup raw, unsalted cashews
• 2 to 4 garlic cloves (optional)
• 1/2 teaspoon paprika
• 1 pinch nutmeg
• 1 pinch salt
• black pepper, to taste

Optional Add-Ins

• 2 tablespoons of fresh herbs (your favorite)
• 2 cups steamed broccoli florets or any other veggie

Directions

Bring a pot of salted water to boil and add the noodles.  Cook until tender but not mushy, about 5 to 8 minutes. 

Meanwhile, combine all of the sauce ingredients together in a blender and blend on high until very smooth.  If your blender is having issues with grinding the nuts smoothly, you can strain the sauce.  (Or you can keep them as is and pretend it's a "textural feature".)

When the noodles are finished cooking, drain them well.  Add the noodles back to the (now empty but still hot) pot and pour as much sauce as you want over them.  Turn the heat on and gently stir until the noodles are piping hot, adding in your optional veggies or herbs if you're using them.  Serve immediately.

Recipe from Vegan Yum Yum, By Lauren Ulm