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Plant-Based Luncheon Alfredo (by Chef Anis)

Plant-Based Luncheon Alfredo (by Chef Anis)









  • 100g yumeat™ Plant-Based Luncheon, cut into small cubes
  • 230g boiled spaghetti
  • 100g cashew nuts, soaked in water overnight
  • 30g garlic, chopped
  • 50g yellow onion, chopped
  • 250ml vegetable broth
  • 3 tbsp nutritional yeast
  • 1 tsp sea salt
  • 1 tsp freshsly ground black pepper
  • 50g shimeji mushroom, mycelia (roots removed)
  • 250ml pasta water
  • 1 tbsp chopped Italian parsley
  • 1 tbsp chopped spring onion
  • Extra virgin olive oil



  1. Bring a pot of water to boil, add salt and spaghetti once reached boiling point.
  2. Boil for 9 mins and separate cooked spaghetti and pasta water to set aside.
  3. Heat a pan with a bit olive oil to saute onion and garlic until fragrant.
  4. Add vegetable broth and soaked cashew nuts to boil. Add 1 tsp of sea salt and 1 tsp of black pepper when boiling.
  5. Turn off heat and pour everything into high speed blender/food processor. Add nutritional yeast and blend till smooth.
  6. Heat another pan and add a bit of olive oil. Once oil is hot, add cubed yumeat™ Plant-Based Luncheon and fry until golden brown then remove from pan.
  7. Using the same pan, add shimeji mushroom and saute until nice and soft.
  8. Add boiled pasta and the pasta water into the pan to mix. Then add vegan alfredo sauce, mix well.
  9. Add yumeat™ Plant-Based Luncheon and toss everything together.
  10. Remove from heat and sprinkle chopped Italian parsley and spring onion before serving.
  11. Top off with a bit of extra virgin oil, salt and pepper to taste.


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