You can have creamy fettuccine alfredo without the heavy and unhealthy dairy. Try Chef Linda's scrumptious vegan spin on this classic dish.
To make the sauce, place the artichoke hearts, beans, cashews, nutritional yeast, garlic, oil, lemon juice, salt, and pepper in the blender. Blend until velvety and smooth.
Cook the pasta according to package directions. Add peas during the last couple of minutes. When the pasta is done, drain, reserving about 1 cup of the cooking water. Gently toss in the hearts of palm. Pour about three-quarters of the sauce over the pasta. Add 2 to 3 tablespoons of pasta water. Gently toss to coat everything in sauce. Add more sauce, as desired, or store the extra in the refrigerator for up to a week. Keep the pasta water while serving in case you want to thin the sauce. Serve on a platter or in individual bowls garnished with freshly ground black pepper on top.