My family loves pasta. I’m always trying new pasta dishes that are low in fat but still satisfy my dad, who loves high-fat, creamy dishes. This vegan pasta alfredo fits the bill perfectly! It comes together quickly and is incredibly satisfying. It does have some oil to make a roux for the sauce, so keep my servings small. I serve it with a large portion of vegetables or a big salad.
I started with a pasta alfredo recipe from The Minimalist Baker. I use my Super Rich and Simple Almond Milk as the base for the sauce, though commercial unsweetened soy or almond milk can be used. The dish can easily be made gluten free: just use gluten-free pasta and a gluten-free flour for the roux.
While the sauce is great with regular white, whole wheat, or rice pasta, I like to mix it up a bit and use buckwheat soba noodles. They have a stronger flavor than most pastas, but we love the combination with the creamy sauce. Get the 100% buckwheat noodles for a gluten-free option.
I heat the pasta water while I’m preparing the sauce. I don’t put the pasta into the water to cook until the sauce is done, especially if I’m using soba noodles, which cook quickly. If I’m using peas, the variety we have in Guatemala need to be cooked before adding to the sauce. If you’re using frozen peas, just let them thaw while the sauce cooks.
Vegan Pasta Alfredo
- 3 tablespoons vegetable oil I use avocado or grapeseed
- 4 cloves garlic minced
- 4 tablespoons flour I use whole wheat pastry flour, but gluten-free is fine
- 2 cups almond milk Super Rich and Simple Almond Milk works great
- 4 tablespoons nutritional yeast
- salt and pepper to taste
- 12 ounces pasta whatever kind you like
- 8 oz green peas optional
- vegan parmesan optional
- red pepper flakes optional
- Put water for the pasta into a large pot and allow it to heat to boiling while you make the sauce.
- In a large saucepan, heat the oil over medium heat. Turn the heat down to medium low and add the garlic and cook for a minute or two, stirring constantly and making sure it doesn’t burn.
- Whisk the flour into the oil and garlic, and cook for about a minute, stirring constantly.
- Add 1/4 cup of the almond milk, continuing to whisk. Add the milk 1/4 cup at a time until all of the milk is whisked in. Cook for another two minutes.
- Carefully pour the mixture into the blender. Add the nutritional yeast, salt, and pepper. Blend until the mixture is smooth.
- Return the sauce to the saucepan. Continue to stir and cook until the sauce thickens, then turn off the heat.
- Cook the pasta to al dente. Drain, reserving some of the cooking liquid, and return to the pot.
- Whisk the sauce again, and pour it into the pot with the pasta. Add the peas (if using).
- Gently stir to combine the sauce with the pasta, adding a bit of the pasta cooking liquid if the sauce is too thick.
- Serve and top with additional nutritional yeast or vegan parmesan. Sprinkle with red pepper flakes if you like some spice.
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