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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.

Course: Main Dish

Cuisine: Italian, vegan, Vegetarian

Prep Time: 20

Cook Time: 45

Servings: 2


  • 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



  1. Soak cashews in water (15-20 min)

  2. Dice mushrooms, mince 1 garlic clove and chop shallot into smaller pieces - set aside

  3. Core tomatoes and scoop out inside

Stuffed Tomatoes

  1. Heat olive oil in a non-stick pan on meduim

  2. Sautee garlic until fragrant

  3. Add mushrooms and sautee until soft

  1. Add spinach and sauteed until wilted -- remove from heat and set aside

  1. Grease a glass baking dish with olive oil and place tomatoes inside

  2. Fill tomatoes with mushroom and spinach mixture

  1. Top with breadcrumbs and bake for 30 minutes on 350°

Vegan Alfredo Pasta

  1. While tomatoes are baking, cook pasta according to instructions on package

  2. 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

  3. Add more spices to taste

  4. Add almond milk until desired consistency is reached


Toss pasta with sauce. Top pasta with stuffed tomato and garnish with fresh parsley. Enjoy!

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