Creamy Alfredo Pasta Bowl (Video)

Name: Creamy Vegan Alfredo Fettuccine Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: European
Ingredients: 200g fettuccini pasta (or pasta of choice); 1 cup/240ml almond milk; ¼ small onion; 3 garlic cloves; 3 tbs nutritional yeast; 1 tbs olive oil; ½ tsp salt; ½ tsp crushed black pepper; Small bunch, fresh spinach; Water (to thin out the sauce if needed)

by admin 04/08/2020

04/08/2020

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When it comes to quick and simple meals, be a it a lunch or a dinner a bowl of creamy alfredo pasta which, is plant based and vegan, can truly hit the right spot. This pasta bowl goes in the bucket of easy 15 minute meals. Once you have all the ingredients out and ready this dish can be done in no time. It’s a versatile dish because you can add whichever vegetables you would like to it. Broccoli, peas, spinach, mushrooms, and other ingredients such as olives, sun dried or roasted tomatoes are also great additions. Lastly sprinkle on some toasted nuts or vegan parmesan and top with fresh herbs. Parsley is great and basil work well here too.

This recipe is a great plant based vegan lunch or dinner for those days when you are time constrained. If you love your food with a bit of heat, you can definitely hot peppers to create a level of heat if you prefer. However, the lemon, garlic and onions in this recipe combine together to give this pasta a tangy flavour. I would definitely recommend trying the recipe without the heat, at least for the first time you make it. That way you can let your tongue experience the flavours in ways you may not have expected. And as far as which pasta to use, you can use any pasta of your choosing, however, for this particular sauce fettuccine, angle hair, spaghetti, and farfalle work best. It’s also great with macaroni pasta is you want to switch things up a bit.

This creamy plant based vegan alfredo pasta recipe is;

Plant-based
Vegan
Gluten free
Dairy free
Soy free
Egg-free
Refined sugar-free
Tomato free
Buddha bowl friendly
Easy to make
Quick to cook

Definitely give this recipe a try and share your creations on social media using #PFFPlate

The dry products I used in this recipe are: Sari Foods Nutritional yeast and La Veneziane Fettuccine pasta. I have been using both brands for over a year now and I am really happy with both. La Veneziane’s gluten free pasta cooks like conventional pasta and doesn’t turn into mush when you cook it.

Print Recipe

Creamy Vegan Alfredo Fettuccine Pasta

Serves: 2 Prep Time: 10 Mins Cooking Time: 15 Mins 15 Mins Nutrition facts: 200 calories 20 grams fat

Ingredients

200g fettuccini pasta (or pasta of choice)

1 cup/240ml almond milk

¼ small onion

3 garlic cloves

3 tbs nutritional yeast

1 tbs olive oil

½ tsp salt

½ tsp crushed black pepper

Small bunch, fresh spinach

Water (to thin out the sauce if needed)

Instructions

Cook the pasta until it is almost done - al dente. Drain the pasta from the water and set aside in a bowl. Pour cold water over the pasta to stop the cooking process and to prevent it from overcooking while you prep the remaining ingredients
Chop the onions, and crush the garlic
Place a pan or skillet on medium heat, then add the avocado oil. Once hot add in the onions and sauté for 1 - 2 minutes, follow this with the crushed garlic and sauté for another 1 - 2 minutes
Lower the heat, our in the almond milk, nutritional yeast , salt and black pepper and stir continuously
Pour in the lemon juice and add the lemon zest, and continue stirring
Once the pasta is al dente, remove from the pan from the heat and drain. Save some pasta water to thin out the pasta sauce (if needed later)
Add the pasta to the pan with he pasta sauce
Remove pasta from the heat and garnish with red chilli flakes and the remaining chopped basil

pasta pasta bowl pasta sauce

admin

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1 comment

Foodgoggle 04/21/2020 - 05:56

Wow mouthwatering pasta..love it.. saved on to our site.

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