White bean pasta Alfredo with peas and rosemary walnuts

In this video chef Toni Sakaguchi at The Culinary Institute of America demos a delicious vegan version of pasta Alfredo.

Replacing heavy cream with white beans in this plant-based alfredo sauce cuts down on saturated fat and cholesterol, while also giving this heavenly dish a tasty protein boost.

Chef Sakaguchi serves the pasta topped with a generous dollop of peas and rosemary walnuts – adding contrast and crunch to the silky creaminess.

So… ready to give it a go, yourself? You’ll be glad you did.

For ingredients and written instructions, click here. View the original video here.

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