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“Real pasta Alfredo is only cheese and butter tossed with fresh pasta, not a gloppy souce like what is served in chain restaurants. This is a creamier version and is not a "heart attack on a plate". Use the "optional" miso, it adds richness and depth of flavor. A Chloe Cascarelli recipe.”
READY IN:
22mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions. Drain and return to pot.
  2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add onions and cook until soft. Add garlic and cook a few more minutes. Remove from heat.
  3. In a blender, combine the onions and garlic, cashews, water, miso, lemon juice, salt, and pepper. Process until smooth, about 2 minutes.
  4. Toss hot pasta with sauce until noodles are evenly coated. Adjust seasoning to taste. If sauce is too thick, add a little water, 1 tablespoons at a time. Garnish with parsley and serve.

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