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Creamy Vegan Alfredo with Spring Peas
Indulge in delicious comfort with this creamy vegan Alfredo pasta recipe, featuring spring peas and vegan parmesan cheese. This plant-based meal is made with just 10 ingredients and is a simple way to satisfy your cravings in no time.
2
30 min
TOTAL TIME
333
CALORIES
$2.49
PER SERVING
Ingredients
12 INGREDIENTS
4 SERVINGS
1/2 tsp salt
Directions
9 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Cook gluten-free pasta in a large pot of boiling, well-salted water according to package instructions. Drain, cover, and set aside.
2
Heat a large skillet over medium heat. Add avocado oil and minced garlic, stirring quickly to prevent burning.
3
Reduce heat slightly, and add arrowroot powder to the skillet, whisking to combine. Cook for 1 minute.
4
Gradually add the unsweetened plain almond milk to the skillet, whisking to prevent clumps. Cook for 2 minutes.
5
Transfer the mixture from the skillet to a blender. Add salt, black pepper, vegan parmesan cheese, nutritional yeast, and garlic powder. Blend on high until creamy and smooth, scraping down sides as needed.
6
Return the sauce to the skillet and heat it over medium heat until it bubbles. Reduce heat to low and cook until the sauce thickens, stirring frequently.
7
Add salt and pepper as needed to taste.
8
Stir the cooked pasta and green peas into the sauce, cooking for 1-2 minutes to warm through.
9
Serve with additional vegan parmesan cheese and red pepper flake for garnish. Enjoy!
Health Info
Macros
46g
CARBS
15g
FAT
9g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
MEDITERRANEAN
Contains these allergens
MILK
TREE NUTS
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