Pasta de Calabacín con Salsa Alfredo Vegana. - Hemos fusionado dos de nuestras recetas más populares y ha salido esta pasta de calabacín con salsa Alfredo vegana. Es muy cremosa y está deliciosa.

One day I was thinking about what recipes I could make for the blog and it occurred to me that it would be a good idea to prepare a different version of some of the most popular recipes.



  • 2 calabacines √≥ 400 g de pasta de calabac√≠n
  • 2/3 taza de anacardos crudos y sin sal (100 g)
  • 1/2 taza de leche vegetal sin endulzar (125 ml), nosotros usamos leche de almendras
  • 1 diente de ajo
  • 2 cucharadas de levadura nutricional o de cerveza
  • 1 cucharada de tahini (o de aceite de oliva virgen extra)
  • 1 cucharada de zumo de lim√≥n
  • 1/2 cucharadita de sal
  • 1/4 cucharadita de pimienta negra molida
  • Perejil fresco picado para decorar (opcional)


  1. You can buy the zucchini pasta already made or make it with the help of a peeler, spirali or any device to make vegetable paste.< /li>
  2. Ideally, let the cashews soak overnight or for at least 4 hours to give the sauce a finer texture, but this is optional, you can blend them directly if you want.
  3. To make the vegan Alfredo sauce we just have to beat the rest of the ingredients in a blender until they are well integrated.
  4. We mix the pasta with the sauce and decorate with chopped fresh parsley (optional).
  5. Ideally, take the freshly made pasta and mix the zucchini pasta with the sauce just before serving. The sauce can be stored in the fridge in an airtight container for about 3-4 days.


  • Instead of zucchini you can use other vegetables, garlic powder instead of garlic clove, add your favorite spices or herbs or any ingredient you like.
  • I haven’t tried cooking this dish, so I can’t tell you if it’s good.
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