Alfredo Linguine with Roasted Cashews

(Parmesan)

Prep Time: 20 min
Cook Time: 15 min
Servings: 2

Ingredients:

• 180 g linguine
• 1/2 cup roasted unsalted cashews
• 1 cup cauliflower florets
• 1 garlic clove, peeled
• 1/4 onion, cut into large chunks
• 1/2 cup unsweetened cashew milk
• 1/3 cup shredded Plant Ahead Parmesan (divided)
• 2 tbsp fresh chives, finely chopped
• Salt and freshly ground pepper

Preparation:

1. For the pasta: In a large pot of salted boiling water, cook the linguine according to the package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain.
2. For the sauce base: In a second pot of salted boiling water, add the roasted cashews, cauliflower florets, garlic, and onion at the same time. Boil until the cauliflower and cashews are very tender (about 10 to 12 minutes).
3. Drain thoroughly.
4. Transfer the cooked vegetables and cashews to a blender.
5. Add the cashew milk and half of the Plant Ahead Parmesan. Blend on high until perfectly smooth and creamy. Season with salt and pepper to taste.
6. Toss the cooked linguine with the warm sauce. If needed, adjust the consistency with a little reserved pasta water.
7. Serve immediately, topping each plate with the remaining Plant Ahead Parmesan and the fresh chives.