Roasted Corn Alfredo Pasta {gluten & oil-free}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan alfredo made from roasted corn and cashews tossed with pasta and sautéed mushrooms. This rich, plant-based sauce delivers comfort food appeal without dairy or refined oils.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup raw cashews, soaked overnight
- 2 ears of raw corn or 1 1/2 cups roasted corn kernels
- 1 cup almond milk
- 1 garlic clove, minced
- 1/4 cup fresh basil, julienned
- 2 tablespoons nutritional yeast
- A pinch of nutmeg
- Salt and pepper, to taste
- 1 box gluten free penne pasta (we used Banza)
- 1 portobello mushroom, diced
- 1/3 large white onion, diced
- 1/4 cup vegetable broth or water
- 1 clove garlic, finely minced
- 1 tablespoon balsamic vinegar
- 1/2 cup roasted corn kernels
- ¼ cup fresh basil, finely chopped
- Salt and pepper to taste
- Red pepper flakes
- Fresh basil
- Any remaining roasted corn
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 648mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 634mg
- Calcium
- 135mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 648MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.