Vegan Alfredo Pasta

Embark on a culinary adventure with our Vegan Alfredo Pasta, a rich and creamy dish that will tantalize your taste buds. This dairy-free version of the classic Alfredo pasta is not only delicious but also incredibly satisfying. Made with simple ingredients, it’s a perfect choice for a cozy dinner at home.

Diving into a plate of Vegan Alfredo Pasta takes me back to my trip to Italy, where I discovered this delightful dish in a small family-owned trattoria. The velvety smoothness of the sauce combined with perfectly cooked pasta creates a symphony of flavors that is simply irresistible. Whether you’re a seasoned vegan or just looking to try something new, this recipe is sure to become a favorite in your household.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Cuisine: Italian

Ingredients:

• 8 oz (225g) fettuccine pasta
• 1 cup raw cashews, soaked in water for 2 hours or overnight
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish (optional)

Equipment/Utensils Required:

• Large pot
• Blender
• Skillet

Instructions:

1. Cook the Pasta: Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: In a blender, combine the soaked cashews, almond milk, and nutritional yeast. Blend until smooth and creamy.
3. Cook the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the garlic. Pour the cashew sauce over the pasta and toss until well coated. Cook for an additional 2-3 minutes, until heated through.
5. Season and Serve: Season the Vegan Alfredo Pasta with salt and black pepper, to taste. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!

Nutritional Information (per serving):

• Calories: 430
• Total Fat: 22g
• Saturated Fat: 3g
• Carbohydrates: 46g
• Fiber: 4g
• Protein: 15g

Vegan Alfredo Pasta

jenny

Diving into a plate of Vegan Alfredo Pasta takes me back to my trip to Italy, where I discovered this delightful dish in a small family-owned trattoria. The velvety smoothness of the sauce combined with perfectly cooked pasta creates a symphony of flavors that is simply irresistible. Whether you're a seasoned vegan or just looking to try something new, this recipe is sure to become a favorite in your household.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 430 kcal

Ingredients

  

• 8 oz 225g fettuccine pasta
• 1 cup raw cashews soaked in water for 2 hours or overnight
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 3 cloves garlic minced
• Salt and black pepper to taste
• Fresh parsley chopped, for garnish (optional)

Instructions

 

• Cook the Pasta: Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
• Prepare the Sauce: In a blender, combine the soaked cashews, almond milk, and nutritional yeast. Blend until smooth and creamy.
• Cook the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
• Combine Pasta and Sauce: Add the cooked pasta to the skillet with the garlic. Pour the cashew sauce over the pasta and toss until well coated. Cook for an additional 2-3 minutes, until heated through.
• Season and Serve: Season the Vegan Alfredo Pasta with salt and black pepper, to taste. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!

Notes

Nutritional Information (per serving):

• Calories: 430
• Total Fat: 22g
• Saturated Fat: 3g
• Carbohydrates: 46g
• Fiber: 4g
• Protein: 15g

Keyword Pasta, vegan