Alfredo Vegetable Pasta


  • 1 c. raw cashews, rinsed
  • 1/2 Tbsp. salt
  • 1 tsp. onion powder
  • 4 c. water
  • 3 Tbsp. arrowroot powder
  • 1 Tbsp. Earth Balance margarine
  • 1 green bell pepper, sliced in strips
  • 1 red bell pepper, sliced in strips
  • 1 package fresh mushrooms, diced
  • 1 tsp. McKay’s vegan chicken seasoning
  • 1 onion, diced
  • 1/2 tsp. Vege-sal
  • 1 clove fresh garlic, sliced
  • 1/2 c. Vegan parmesan-style cheese
  • 1 lb. cooked whole grain pasta or rice


  1. In large skillet, add margarine, onions, peppers, mushrooms, garlic, Vege-sal and chicken-style. Sauté on medium heat until vegetables are crisp-tender.
  2. In a blender, combine cashews, 1 cup water, salt, onion powder and arrowroot powder. Blend on high until cashew mixture is smooth.
  3. Pour over vegetables, adding the remaining water and parmesan-style cheese. Simmer on low heat until thick and creamy. Pour over pasta and serve hot.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Italian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.