Vegan Alfredo Pasta

Name: Vegan Alfredo Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: 200 g dry pasta of your choice; 2 tbsp vegan butter; 1 small onion; 3 cloves garlic; 1 tbsp flour; 1 cup vegan cream*; 80 g Vegan Parmesan; 1/2 tsp vegan chicken broth paste or 1/2 a vegan chicken bouillon cube; 3/4 cup starchy pasta water; 1 cup sugar snap peas OR 6 stems broccolini; 1/2 tsp black pepper or to taste; Optional: Your favourite vegan protein to serve alongside pasta

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Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
2 servings
Course
Dinner
Cuisine
Vegan

Vegan Alfredo Pasta

Joseph Taylor

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

200 g dry pasta of your choice use GF pasta if GF
2 tbsp vegan butter or olive oil
1 small onion finely diced
3 cloves garlic minced
1 tbsp flour use cornstarch if gluten-free
1 cup vegan cream* see note below for using plant milk instead
80 g Vegan Parmesan I used grated Violife parm, but the Earth Island grated parm or parm powder would work here too
1/2 tsp vegan chicken broth paste or 1/2 a vegan chicken bouillon cube
3/4 cup starchy pasta water
1 cup sugar snap peas OR 6 stems broccolini
1/2 tsp black pepper or to taste
Optional: Your favourite vegan protein to serve alongside pasta I used Gardein scallopini, but my tofu katsu would be delicious with this too!

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Instructions

Bring a pot of salted water to a boil for your pasta. Cook pasta to al dente (if you're blanching any veg like I did here, add your desired veggies in here to cook for a min before draining) and reserve 1 cup of starchy pasta cooking water.
Meanwhile in a small saucepan, cook minced onion in olive oil over medium heat until translucent. Add in garlic and cook until fragrant (about 30 seconds).
Add flour and stir to cook and absorb the oil, then add in 1 cup vegan creamer or plant milk and vegan chicken bouillon paste/powder/cube, then whisk/stir vigorously until the flour has cooked and thickened in the sauce (to make the roux). Add the grated vegan parm and stir to melt, then thin the sauce with either more plant milk or the reserved cooking pasta water.
Add black pepper and stir until your sauce is creamy, thick, and heated through. Pour over your pasta (and blanched greens if using) and stir to coat your pasta.
Serve with your favourite vegan protein (I love using Gardein scallopini grilled in a pan!)
Enjoy immediately! Also reheats well in the microwave (you may need to revive with a bit of extra water or plant milk since the pasta will absorb extra moisture).

Notes

*If using plant milk instead of a soy cream, omit the 3/4 cup starchy water and use 1 + 1/2 - 3/4 cup unsweetened plant milk and cook, stirring until your sauce thickens nicely with the roux.