Easy Vegan Alfredo
Ingredients
The pasta
-
8-10
ounces
gluten-free pasta (linguini, spaghetti, or fusilli)
The sauce
-
3
Tbsp
olive or avocado oil
-
4
cloves
garlic (minced)
-
4
Tbsp
arrowroot powder (or all-purpose flour if not GF)
-
1 ¾ – 2
cups
unsweetened plain almond milk
-
½
tsp
salt (to taste)
-
½
tsp
pepper (to taste)
-
¼
cup
vegan parmesan cheese (plus more for topping)
-
4-6
Tbsp
nutritional yeast
-
½
tsp
garlic powder
For serving (optional)
-
1
cup
green peas (if frozen, thaw at room temperature while pasta cooks)
-
to taste
red pepper flakes
Instructions
- 1. Cook the gluten-free pasta in a large pot of boiling salted water according to package instructions, then drain and cover to keep warm.
- 2. In a skillet over medium heat, heat the olive oil and sauté the minced garlic until fragrant.
- 3. Reduce the heat and whisk in the arrowroot powder or flour, cooking for about a minute.
- 4. Gradually add the almond milk, whisking to prevent lumps, and cook for 2 minutes.
- 5. Transfer the mixture to a blender, add salt, pepper, vegan parmesan, nutritional yeast, and garlic powder, then blend until smooth.
- 6. Return the sauce to the skillet and cook until it bubbles, then reduce heat and stir frequently until thickened.
- 7. If the sauce is too thick, add more almond milk; if too thin, whisk in more arrowroot or flour until desired consistency is reached.
- 8. Toss the cooked pasta and peas with the sauce, warming through before serving with additional vegan parmesan and red pepper flakes.
Nutrition Facts (estimated)
Servings
4
Calories
412
Total fat
15.9g
Total carbohydrates
58.1g
Total protein
12.2g
Sodium
481mg
Cholesterol
0mg
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