Spaghetti Squash Pasta with Garlicky Alfredo Sauce
User Reviews
4.9
96 reviews
Excellent
Spaghetti Squash Pasta with Garlicky Alfredo Sauce
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This unbelievably creamy, 5-ingredient alfredo sauce marries perfectly with tender spaghetti squash for the ultimate comfort meal that’s deceptively healthy and simple. Just 8 ingredients required!
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Ingredients
PASTA
- 4 cups cooked spaghetti squash (see step 1 for cooking methods)
- 1 Tbsp water (or sub just enough oil to coat the pan)
- 1 healthy pinch sea salt, plus more to taste
- 1/4 tsp Italian Herbs (basil + oregano)
- 1/8 tsp garlic powder
- 1 pinch red pepper flake (optional)
SAUCE
- 1/4 cup raw cashews
- 2 cloves garlic, plus more to taste
- 2 Tbsp nutritional yeast
- 1/4 - 1/2 tsp sea salt, plus more to taste
- 3/4 cup unsweetened plain almond milk (or other dairy free milk like rice or hemp)
- 1 handful fresh basil (optional)
FOR SERVING optional
- fresh herbs (basil or parsley)
- Vegan Parmesan Cheese (or additional nutritional yeast)
- red pepper flake
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Instructions
- SPAGHETTI SQUASH: Cook your spaghetti squash using our oven method or Instant Pot method. Once slightly cooled, fluff with a fork to make it stringy. Then measure out roughly 4 cups spaghetti squash (as the original recipe is written // alter as needed if adjusting serving size) and set aside.
- SAUCE: In the meantime, prepare sauce by soaking raw cashews in very hot water for ~15 minutes.
- After the 15 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
- Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or garlic for zing. Set aside. NOTE: At this time, you could also blend in a handful of fresh basil for added flavor and gorgeous green color.
- PASTA: Heat a large pan over medium heat (non-stick* or cast iron are best as stainless steel can be sticky). Add a bit of water (or oil) to the pan and then add your spaghetti squash.
- Season with a healthy pinch of salt, Italian herbs, garlic powder, and red pepper flake (optional). And use a spatula or tongs to toss. Cook for 3-4 minutes, or until the squash is slightly browned and very hot.
- Add the sauce and stir / toss to coat the squash. Cook for an additional 1-2 minutes, or until the sauce is bubbly and slightly thickened.
- Serve immediately as is, or garnish with fresh herbs (such as parsley or basil), vegan parmesan cheese, or red pepper flake (all optional). Add a few of our Best Vegan Meatballs to make this dish even heartier!
- STORAGE: Store leftovers covered in the refrigerator for up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.
Notes
- *For an herbal sauce, blend in a small handful of fresh basil! *For more protein, top with the best vegan meatballs, baked garlicky chickpeas, or grilled chicken if not vegan.*Nutrition information is a rough estimate calculated with the lesser amount of salt, with fortified almond milk, and without optional ingredients. *Much of the prep happens while the spaghetti squash is cooking. Cook time reflects cooking spaghetti squash in the Instant Pot. If cooking in the oven, allow for 45-minute cook time.*See our review of the non-stick pan featured in our photos: The Always Pan Review - Is It Worth It?
Nutrition Information
Show Details
Serving
1serving
Calories
222
(11%)
Carbohydrates
30.1g
(10%)
Protein
9.8g
(20%)
Fat
9.1g
(14%)
Saturated Fat
1.5g
(8%)
Polyunsaturated Fat
1.89g
Monounsaturated Fat
4.47g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
454mg
(19%)
Potassium
702mg
(20%)
Fiber
7.12g
(28%)
Sugar
9.56g
(19%)
Vitamin A
341IU
(7%)
Vitamin C
11.87mg
(13%)
Calcium
248.49mg
(25%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 2(Servings)
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 222 | 11% |
| Carbohydrates | 30.1g | 10% |
| Protein | 9.8g | 20% |
| Fat | 9.1g | 14% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 1.89g | 11% |
| Monounsaturated Fat | 4.47g | 22% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 454mg | 19% |
| Potassium | 702mg | 15% |
| Fiber | 7.12g | 28% |
| Sugar | 9.56g | 19% |
| Vitamin A | 341IU | 7% |
| Vitamin C | 11.87mg | 13% |
| Calcium | 248.49mg | 25% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
96 reviews
Excellent
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