Easy Vegan Alfredo Pasta
A delicious, creamy sauce that thickens while your pasta cooks in the same pan. It's the perfect weeknight dinner!
Equipment
- Large skillet or saute pan
- Lid
- tongs or spatula
Ingredients
- 12 oz spaghetti 340grams, dry
- 4 cloves garlic minced
- 2 cups vegetable broth
- 1½ cups soy milk I use Califia's organic Soymilk
- ¼ cup nutritional yeast
- 1 tsp salt
- freshly ground black pepper a couple of twists, or to taste
- 1 lemon juiced
- fresh parsley chopped
Instructions
- Add the spaghetti, garlic, vegetable broth, soy milk, nutritional yeast, salt, and a few grinds of black pepper to a large skillet or sauté pan. Spread out the spaghetti so you avoid it cooking in a clump. Cover and bring to a gentle simmer over medium heat.
- After about 5 minutes, uncover and give the pasta a good stir to separate the noodles. Cover again and cook for another 3 minutes.
- Remove the lid and continue cooking, stirring frequently, until the pasta is al dente and most of the liquid has been absorbed, forming a creamy sauce that coats the noodles.
- Finish with the lemon juice and fresh parsley. Taste and adjust with additional salt and pepper as desired. Serve immediately.
Notes
- Add greens or frozen veggies - it's just as easy, and you get to eat more plants!
- If you're trying to avoid food waste, you can also throw in leftover produce. If you have some bell peppers, mushrooms, or cauliflower knocking around in the fridge, add it to the mix!
- If protein is a priority, top with crispy tofu cubes or roasted chickpeas. You can also stir in some tofu cream into the sauce.
- Use gluten-free spaghetti if you can't eat wheat or gluten.
Nutrition
Calories: 385.5kcal | Carbohydrates: 72.7g | Protein: 16.1g | Fat: 3.3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 0.5g | Sodium: 631.8mg | Potassium: 418.9mg | Fiber: 5.1g | Sugar: 5.7g | Vitamin A: 354IU | Vitamin C: 21.6mg | Calcium: 154.6mg | Iron: 1.9mg