Vegan Alfredo Pasta
User Reviews
0
0 reviews
Unrated
Vegan Alfredo Pasta
Report
A simple and flavorful recipe that's sure to be a favorite.
Share:
Ingredients
- 200 g dry pasta use GF pasta if GF, of your choice
- 2 tbsp vegan butter or olive oil
- 1 onion finely diced, small
- 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 cheese 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 pasta water starchy
- 1 cup sugar snap peas or 6 stems broccolini
- 1/2 tsp black pepper or to taste
- Vegan protein I used Gardein scallopini, but my tofu katsu would be delicious with this too!, optional, to serve alongside pasta
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
