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.

Course: Main Dish
Cuisine: Italian, vegan, Vegetarian
Prep Time: 20
Cook Time: 45
Servings: 2
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
RECIPE NOTES
Toss pasta with sauce. Top pasta with stuffed tomato and garnish with fresh parsley. Enjoy!
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