Creamy White Wine Lemon Alfredo Sauce with Roasted Tomatoes and Linguine

During the holidays, I made this recipe and it was fabulous.  Rich, quick, creamy and dreamy and a definite comfort food.  This is definitely in my book of favs (seems like I’m saying that a lot lately LOL).  You could serve this with any pasta of your choice, but I served it with linguine and it was divine.  In fact, while my daughter and I were eating this, we both commented, “Can you believe this is vegan?”  Loved it!

Creamy White Wine Lemon Alfredo Sauce with Roasted Tomatoes and Linguine

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Source: pastabased.com

Course: Main Course

Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Yield: 4 servings

Serves: 4 Scale

Ingredients

  • 1 lb grape tomatoes
  • 12 cup raw cashews
  • 1 cup vegetable broth
  • 2 tbsp lemon juice
  • 14 cup nutritional yeast
  • 14 cup dry white wine
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 12 tsp salt
  • 12 tsp pepper

Directions

  1. Preheat oven to 425F
  2. Wash grape tomatoes and cut in half. Place on baking pan and drizzle with vegetable broth, salt and pepper. Roast in pre-heated oven for about 20 minutes.img_9933
  3. If you don’t have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.
  4. Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.
  5. Then, in your food processor or blender, add vegetable broth, cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.
  6. Serve over pasta.

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