Vegan Alfredo Pasta with Ashwagandha

Recipe by: @clairebear_bites

Alfredo Sauce (makes 1 cup of sauce)

1 cup raw cashews, soaked overnight, drained and rinsed
3/4 cup water
2 garlic cloves, peeled
1/2 tbsp lemon juice
1/2 cup diced onion
2 tbsp nutritional yeast
1 tsp salt
1/4 tsp dried rosemary
1/4 tsp black pepper
1/4 tsp onion powder
1 tbsp BareOrganics Ashwaghanda Root Powder

2 cups pasta
edamame (shelled)
one head broccoli florets
fresh basil for garnish 

1. Soak your cashews for 6 hrs. Once soaked add them to a high speed blender or food processor with all remaining ingredients. Blend until thoroughly combined. Transfer to a bowl and set aside. 

2. Cook your pasta according to packet instructions. 

3. Blanche broccoli florets and she’ll edamame. 

4. Once the pasta is cooked. Drain and add to a pot. Add your sauce and heat through. Spoon into a bowl. Add edamame and broccoli and garnish with fresh basil!