Go Back

Lemon Parsley Alfredo

Vegan, gluten-free, and low FODMAP pasta packed with nutrients.
Servings: 4 people

Ingredients

  • 2 peeled boiled potatoes OR 1 boiled potato and 1/2 cup soaked cashews or macadamia nuts)
  • 1.5 cup macadamia milk
  • 3/4 cup nutritional yeast
  • 1 cup shredded vegan mozzarella can sub for additional nutritional yeast or a couple dollops of vegan cream cheese
  • 1-2 lemons, juice from depends on how lemony you want your pasta - start with one and go from there
  • 1 tsp sea salt
  • 1/2 tsp mustard powder or liquid mustard
  • 1/3 cup fresh parsley
  • 2 cups brown rice & quinoa pasta for serving - any type of pasta works
  • red pepper flakes optional topping

Instructions

  • Peel your potatoes and add to a pot of water. Bring the water to a boil. Once the potatoes are tender, drain and remove from heat. If you can handle nuts, you can sub one of the potatoes for 1/2 cup of soaked cashews.
  • Once the potatoes have cooled, add them to a food processor or blender. Add in the remaining sauce ingredients (macadamia milk, nutritional yeast, vegan cheese, lemon juice, mustard, sea salt)
  • Blend until sauce is super creamy and smooth. Add in the parsley and only pulse a few times if at all, overblending it can kill the nutrients.
  • Cook your pasta according to instructions. Drain, rinse, then return to it’s pot. Pour in the lemon alfredo sauce and mix to combine.
  • Plate your pasta and top with additional fresh parsley, sea salt, and optional red pepper flakes. Enjoy!