Vegan Spinach Fettuccine Alfredo

This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and heavy cream, but is still just as tasty!

Vegan Spinach Fettuccine Alfredo - Produce On Parade - This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and heavy cream, but is still just as tasty!

Todd and I have been on a super frugal grocery budget challenge this month. Like… under $150! I had no idea how it would go but we are 19 days into a total of 30 so far for September and we are looking good. We’ve spent $95 out of the $150 I budgeted for us.

I see two potential obstacles to our challenge however. The first is that we of course live in Alaska where food is priced a lot higher than most other places in the states. We are almost on par with Hawaii (though they get all that wonderful fresh fruit which is not the case up here). If you’ve ever bought groceries there; you may have had sticker shock! The second is that Oliver drinks his weight in soy milk. And we can’t buy off-brand soy milks because they all have sugar added. Silk is the only brand I have found that offers an unsweetened version and it comes at a premium for the brand-name. We are trying to get him to drink less milk and eat more. It’s going… so so.

I think the problem is that he has inherited my gene for being constantly thirsty and Todd’s gene for not caring about food whatsoever and also somehow being a picky eater. The middle bit of that ven diagram of those two proclivities is, yep, milk. So, our soy milk budget is kind of eating up the vast majority of our grocery budget. Alas, I’ve been finding ways to make it work.

This is a somewhat wallet-friendly vegan dish. Cashews are pricey but we still try to get a variety of nuts in our diet and I use less than 1/2 cup in this recipe; that’s less than one serving of nuts per serving of this meal. Everything else is dirt cheap. We buy whole-grain pasta which normally costs slightly more than regular white pasta but we get the store brand so it ends up being about the same: $1.20 per box. If you so choose you can use olive oil (or no fat at all) to replace the butter, and bottled lemon juice is always less expensive than fresh lemons. There are lots of ways to save and we are challenging ourselves to rediscover them all!

Vegan Spinach Fettuccine Alfredo - Produce On Parade - This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and heavy cream, but is still just as tasty!

What are your frugal food tips? Would you like to see more budget friendly recipes and be updated on how we do with our $150 per month grocery budget? What are your favorite cheap meals?

Let me know in the comments! I’d love to hear from you.

Vegan Spinach Fettuccine Alfredo



By

This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and heavy cream, but is still just as tasty! Adapted from The Vegan 8.

Ingredients
  • 8 oz dry fettuccine
  • ½ tbsp vegan butter
  • ½ large white onion, diced
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 ½ cups vegetable broth, divided
  • Scant ½ cup raw cashews
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp salt
  • Dash of ground white pepper (black pepper will do)
  • Dash of freshly ground nutmeg
  • 1 cup frozen chopped spinach, thawed and drained

Instructions
  1. Bring a large pot of salted water to boil for the pasta. Cook according to package until al dente. Reserve ½ cup of the cooking water; drain pasta and return it to the pot; set aside.
  2. Meanwhile, in a large skillet, melt the butter over medium-high heat and stir in the onion. Add 1 cup of the broth and bring to a boil over high heat. Stir in the garlic and onion powder. Reduce over medium-high to high heat until all the broth has dissipated, about 10 minutes; stirring occasionally.
  3. To a blender add the remaining ¼ cup broth through the nutmeg. Add the onion mixture when done cooking and blend on high for about 1-2 minutes until very smooth and creamy.
  4. Pour the sauce over the pasta, add the spinach and pasta water and stir until well combined. It will look like a lot of sauce, but let the pasta rest for a couple minutes; this will allow the noodles to soak up the sauce. Serve hot.

  5. Prep time:
    Cook time:
    Total time:
    Yield: 3 servings

Save Money!

I’ve been using this vegetable broth and I really like it. I get it here. It’s way more economical than buying fresh broth and it also has less impact on the environment.

I pay $0.57 per one cup of broth that I usually buy from our local grocery store, Fred Meyer but one cup of this broth equals only $0.10!

Vegan Spinach Fettuccine Alfredo - Produce On Parade - This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and heavy cream, but is still just as tasty!

More Creamy Pasta Recipes

Creamy Fettuccine Miso Alfredo

Chocolates the night before and now alfredo? Oh dear. Whoever said that being vegan can't be rich, delicious, and utterly indulging isobviously a dolt. Luckily for my waistline, this alfredo has a super secret ingredient...cauliflower! Okay, maybe it's not so super secret as it's all the rage right now I guess. I've tried a few different cauliflower alfredos but I didn't really enjoy them. Until now!

Produce On Parade - Creamy Fettuccine Miso Alfredo

Produce On Parade - Creamy Fettuccine Miso Alfredo

This one is not to be missed. This lighted up alfredo is salty and sweet from the miso, nutritional yeast gives it a cheesy flavor and cashews lend a thick, luxurious feel. Also, cilantro with creamy alfredo is the best thing ever. 

Creamy Fettuccine Miso Alfredo 

Serves 6

  • Pasta:

  • 16 oz. dry fettuccine pasta

  • Cauliflower:

  • 2 cups cauliflower (250 grams raw), florets only

  • Sauce:

  • 1/4 cup of pasta water

  • 2 garlic cloves

  • 1 Tbsp. miso paste

  • 1 Tbsp. apple cider vinegar

  • 1/2 Tbsp. agave nectar

  • 1/4 cup nutritional yeast, large flake

  • 1/4 cup raw cashews

  • 1 tsp. kosher salt

  • 1/4 tsp. paprika

  • 1/8 tsp. ground black pepper

  • grating of fresh nutmeg

  • Garnish:

  • 1/2 cup cilantro, chopped for garnish

Note: If you want a super, duper creamy pasta, use only 8 oz. of pasta. 

Bring a large salted pot of water to boil. Add the pasta and cook according to package, until al dente. Drain, but reserve 1/4 cup of water and set aside.

Produce On Parade - Creamy Fettuccine Miso Alfredo

Produce On Parade - Creamy Fettuccine Miso Alfredo

While the pasta is cooking, cut off about 2 cups of cauliflower florets (about 250 grams). Place in a steamer with about 1 inch of water and steam for about 20 minutes or until tender. 

Produce On Parade - Creamy Fettuccine Miso Alfredo

Produce On Parade - Creamy Fettuccine Miso Alfredo

Meanwhile add all the sauce ingredients to a blender, but wait to blend. 

Produce On Parade - Creamy Fettuccine Miso Alfredo

Produce On Parade - Creamy Fettuccine Miso Alfredo

When the cauliflower is done steaming, add it to the blender as well. If the pasta is still cooking, steal 1/4 cup of the pasta water and add it to the blender. Blend on high until smooth and creamy.

Produce On Parade - Creamy Fettuccine Miso Alfredo

Produce On Parade - Creamy Fettuccine Miso Alfredo

Add the sauce to the cooked pasta and top with chopped cilantro. 

Produce On Parade - Creamy Fettuccine Miso Alfredo

Produce On Parade - Creamy Fettuccine Miso Alfredo

Listening to:

[soundcloud url="https://api.soundcloud.com/tracks/58375228" params="color=87baa8&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]Listening to Recipe Card

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Creamy Lemon Cashew Pasta with Kale

I don't have too much to say today, except that yesterday we nearly reached 3,000 visits! Whaaa? Yes. People, that's like half of my town just perusing Produce On Parade...it's so weird to think about.  Anyways, not wasting anytime, let us move along to this delicious pasta dish.  Tart and tangy lemon combines with luscious cashews to make one smooth, thick and creamy sauce for penne pasta that pairs with sauteed carrots and wilted kale. Hold up. Cashews? As a sauce base?! Oh the veganity! I know, I know...if you're not vegan, a cashew-based sauce may seem a bit odd. However, rest assured that you don't have to be vegan to enjoy this hearty dish. It's a tastier, healthier, friendlier, and downright jazzier alternative to a boring alfredo dish.

Produce On Parade - Creamy Lemon Cashew Pasta with Kale

 So go make it! And enjoy all the vegany goodness

Creamy Lemon Cashew Pasta with Kale

Inspired by An Officer and A Vegan

Serves 6

  • --For The Sauce--
  • 1/2 cup raw cashews, soaked
  • 3 cups vegetable broth
  • 2 lemons, juiced
  • 3 Tbsp. cornstarch
  • 1 Tbsp. olive oil
  • 1 1/2 tsp. dried basil
  • 1/4- 1/2 tsp. turmeric
  • 1/4 tsp. onion powder
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • --For The Pasta--
  • 18 oz. dry Penne pasta (or pasta of choice)
  • 1 tsp. olive oil
  • 1 small yellow onion, diced
  • 3 medium carrots, sliced thinly 
  • 4 cloves of garlic, minced
  • 1 bunch of kale, de-stemmed and chopped
  • fresh parsley, chopped for garnish

Place the raw cashews in a small bowl and fill with water to cover the cashews. Microwave for 2 minutes and let sit until ready for use. Drain and rinse before use. Place all the sauce ingredients in a blender followed by the drained and rinsed cashews and whirl on high until smooth.

Produce On Parade - Creamy Lemon Cashew Pasta with Kale

Bring a large pot of salted water to boil. Once boiling, add the pasta and cook until al dente. Drain and set aside. While the water boils, heat the olive oil in a large frying pan. Add the onions and carrots and saute for about 5 minutes, then add the garlic and continue to saute for another few minutes.

Produce On Parade - Creamy Lemon Cashew Pasta with Kale

Now, add the sauce and saute another 5 minutes or until the sauce thickens. Don't worry, I know the sauce seems thin but it will thicken up as it cooks. Next, add the kale and allow to cook a couple more minutes, until the kale has just wilted. 

Produce On Parade - Creamy Lemon Cashew Pasta with Kale

Add the cooked pasta into the sauce and veggie mixture and stir well to combine. Serve hot with plenty of fresh parsley atop. 

Produce On Parade - Creamy Lemon Cashew Pasta with KaleProduce On Parade - Creamy Lemon Cashew Pasta with Kale

I thought I'd share this wonderful quote. It really sums up how I feel quite perfectly. I'm ever changing and always surprising myself, but one thing that stays true is that I really have always tried to better myself (some things more than others...knitting...yea, it's not meant to be).

Produce On Parade

There are lots of little things we can do to help make ourselves healthier and happier and the world a more peaceful place. They don't have to be big changes. Sometimes the littlest changes turn around to be the most profound influences.

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And of course for fun, what am I listening to? Langhorne Slim – On the Attack