Bangin' Fettuccine Alfredo with Sides

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Recipes Below!
INGREDIENTS FOR FETTUCCINE ALFREDO:
12 ounces vegan Fettuccine pasta (organic if possible)
1 cup raw cashews soaked overnight or at least 6 hours.
1 teaspoon Miyoko plant-based butter
1 teaspoon olive oil
1/4 cup hot water (use pasta water)
1 1/2 cups unsweetened almond milk
1 tablespoon lemon juice
1/2 teaspoon Himalayan salt, or sea salt
1 tablespoon Bragg Liquid Amino's
3 tablespoons nutritional yeast
1/2 cup red sweet bell pepper (diced small)
1/4 teaspoon dried rosemary
1/2 teaspoon asafoteida (hing) powder
1/4 teaspoon black pepper
1 cup broccoli tops (no stem)
1/2 cup cauliflower chopped small
1/2 yellow zucchini cubed small
2 cups fresh chopped spinach (no stems)
DIRECTIONS:
* Cook pasta according to directions. Add tablespoon of oil to water to prevent sticking.
* While the pasta is cooking in a pan over medium heat put the butter and olive oil. Add the red peppers and asafotieda and cook 'til tender 4-5 minutes. Remove from the pan and add it to a food processor or high speed blender. Add the cashews, pasta water, almond milk, nutritional yeast, salt. lemon juice, Bragg's, rosemary and black pepper. Blend it all together until completely creamy and set aside.
* Next steam your veggies (except spinach). Don't over steam. Set aside with a lid to keep them warm.
* When the pasta is finished, drain well and put in a large bowl. Pour the Alfredo sauce and mix thoroughly. Go easy ya' animals, don't break up the damn pasta. Next add your steamed veggies and fold in your spinach. Mix until spinach is wilted. Set aside covered.
INGREDIENTS: VEGAN CHICKEN SCALLOPINI
2 Packages Gardein Chick'n Scallopini (4 to a bag) - Cook as directed.
INGREDIENTS: CREAMY ALMOND DRESSING
1 cup raw almonds.
1 cup nutritional yeast
1/4 cup olive oil
2 cups spring water
3/4 teaspoon sea salt
4 tablespoons Bragg Liquid Aminos
Blend in Vitamixer or food processor
Use with your favorite salad and more vegan parmesan cheese.
Enjoy!