STUFFED JERSEY TOMATOES WITH VEGAN ALFREDO PASTA
This is a super quick and easy recipe for summer! A new-age spin on classic spaghetti alfredo will have your vegan taste buds watering for more.
Ingredients
- 2 large tomatoes
- 1.5 cups chopped portobello mushrooms
- 4 cups spinach fresh
- 3 garlic cloves
- 1 shallot
- 1 cup cashews soaked
- 2 tbsp olive oil
- 2/3 cup almond milk add more as needed
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp Italian seasoning
- 3 tbsp nutritional yeast
- 1/4 cup breadcrumbs
- fresh parsley
- 1/2 lb veggie pasta
Instructions
Prep
- Soak cashews in water (15-20 min)
- Dice mushrooms, mince 1 garlic clove and chop shallot into smaller pieces – set aside
- Core tomatoes and scoop out inside
Stuffed Tomatoes
- Heat olive oil in a non-stick pan on meduim
- Sautee garlic until fragrant
- Add mushrooms and sautee until soft
- Add spinach and sauteed until wilted — remove from heat and set aside
- Grease a glass baking dish with olive oil and place tomatoes inside
- Fill tomatoes with mushroom and spinach mixture
- Top with breadcrumbs and bake for 30 minutes on 350°
Vegan Alfredo Pasta
- While tomatoes are baking, cook pasta according to instructions on package
- While pasta is boiling, put soaked cashwes, shallot, 2 garlic cloves, almond milk, salt, pepper, italian seasoning, and nutritional yeast in a food processor or blender — blend until smooth
- Add more spices to taste
- Add almond milk until desired consistency is reached
Notes
Toss pasta with sauce. Top pasta with stuffed tomato and garnish with fresh parsley. Enjoy!
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