Dairy-Free, Soy-Free Alfredo Sauce with shrimp and spaghetti squash

By tonym

This easy sauce was tasty enough that my non-gluten-free, non-allergic friend who was over for lunch got seconds.

Ingredients

• 6-8 servings of dried gf pasta
• salted water for boiling
• 1 cup cashews, soaked at least 2 hours (I left mine on the counter in water overnight)
• 1/4 cup grated onion
• 1/4 cup nutritional yeast
• juice of 1/2 lemon
• 1 tablespoon olive oil
• 1 tablespoon chickpea miso
• 1 clove garlic, peeled
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large spaghetti squash
• 1 lb peeled deveined shrimp
• 3/4 to 1 cup hot pasta water

Details

Servings 6
Adapted from sallyashbrook.com

Preparation

Step 1

Put pasta in salted water that has come to a hard boil. Meanwhile, combine in the food processor or strong blender (e.g., Vitamix) all of the ingredients except the pasta water. Pulse to finely chop the ingredients, scraping down the sides of the processor with a spatula as necessary.

When the pasta has reached al dente, scoop out 1 cup of hot pasta water. Drain and rinse the pasta. Add 3/4 cup of the hot pasta water to the food processor, and process the sauce for several minutes, until nearly entirely smooth. Taste, and adjust seasonings or add additional water as desired. Reheat gently if sauce is no longer warm. Toss with pasta, and serve immediately.