4.9 from 645 votes
30-Minute Vegan Alfredo (GF)
Creamy, 30-minute vegan alfredo made with 9 ingredients and simple methods. Add spring peas and vegan parmesan cheese for a satisfying plant-based meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 412 kcal
Course:
Main Course
Cuisine:
Italian , Vegan
Ingredients
PASTA
- 8-10 ounces gluten-free pasta (linguini, spaghetti, or fusilli)
- 3 Tbsp olive or avocado oil
- 4 large cloves garlic (minced)
- 4 Tbsp arrowroot powder (or sub all-purpose flour if not GF)
- 1 ¾ - 2 cups unsweetened plain almond milk
- ~1/2 tsp each salt and pepper (to taste)
- 1/4 cup Vegan Parmesan Cheese (plus more for topping)
- 4-6 Tbsp nutritional yeast
- 1/2 tsp garlic powder
FOR SERVING optional
- 1 cup green peas (if frozen, thaw at room temperature while pasta cooks)
- red pepper flakes
Instructions
- Add pasta to a large pot of boiling, well-salted water and cook according to package instructions. Drain and cover to prevent drying.
- Meanwhile, heat a large skillet over medium heat. Once hot, add olive oil and garlic, stirring quickly to ensure it doesn’t burn.
- Next, reduce heat slightly and add arrowroot or flour and whisk to combine. Cook for about a minute and then add almond milk 1/4 cup at a time (as original recipe is written, 1 3/4 cups total, working up to 2 cups later on if needed // adjust if altering batch size) and whisk to prevent clumps. Cook for 2 minutes.
- Transfer to a blender and add salt, pepper, vegan parmesan cheese, nutritional yeast, garlic powder, and blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed - you want it to be pretty cheesy and salty so don't be shy.
- Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.
- If sauce is too thick, add a little more milk. If too thin, scoop out some sauce in a 1/2 cup measuring cup and whisk in 1-2 tsp more arrowroot or flour (amounts as original recipe is written // adjust if altering batch size). Whisk to combine and add back to sauce. Repeat as needed until desired consistency is reached.
- Once sauce is ready, add pasta, peas and toss. Cook for 1-2 minutes to warm through, and then serve with additional vegan parmesan cheese and red pepper flakes.
- Leftovers keep covered in the refrigerator for up to a few days, though best when fresh.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated with Trader Joe's GF Quinoa & Brown Rice Fusili, the lesser amounts where ranges are provided, and without optional ingredients.
Nutrition Information
Serving
1serving
Calories
412
(21%)
Carbohydrates
58.1g
(19%)
Protein
12.2g
(24%)
Fat
15.9g
(24%)
Saturated Fat
1.9g
(10%)
Polyunsaturated Fat
1.8g
Monounsaturated Fat
9.57g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
481mg
(20%)
Potassium
323mg
(9%)
Fiber
5g
(20%)
Sugar
0.4g
(1%)
Vitamin A
227IU
(5%)
Vitamin C
0.97mg
(1%)
Calcium
227.01mg
(23%)
Iron
2.12mg
(12%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 412
% Daily Value*
| Serving | 1serving | |
| Calories | 412 | 21% |
| Carbohydrates | 58.1g | 19% |
| Protein | 12.2g | 24% |
| Fat | 15.9g | 24% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 9.57g | 48% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 481mg | 20% |
| Potassium | 323mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 0.4g | 1% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 0.97mg | 1% |
| Calcium | 227.01mg | 23% |
| Iron | 2.12mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.