Healthy Vegan Alfredo
The creamiest, dreamiest healthy Vegan Alfredo pasta made plant-based and allergy-friendly (to make gluten-free, use your fav gluten-free pasta). Ready in under 30 minutes, this deliciously comforting pasta recipe needs a permanent spot in your weekly rotation.
PREP TIME
5 minutes
COOK TIME
15 minutes
INGREDIENTS
6
Serves: 6-8
Ingredients
- 1 lb1 lb1 lb Thin Spaghetti, cooked until al dente; *reserve 1.5 cups pasta cooking water*
- 5 Tbsp5 Tbsp5 Tbsp Plant-Based Butter
- 4 cups4 cups4 cups Zucchini, cut into 1-inch chunks (about 2 medium zucchini)
- 2 cloves2 cloves2 cloves Garlic, peeled and chopped
- 1 tsp1 tsp1 tsp Sea Salt
- 8 Tbsp8 Tbsp8 Tbsp Vegan Chive Cream Cheese - Nurishh, Or any dairy-free chive or garlic & herb cream cheese
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- While pasta is cooking, melt plant butter in large, deep-sided, nonstick skillet over medium heat.
- Place zucchini and garlic in food processor; puree until mostly smooth. Add to melted butter in skillet along with salt; stirring occasionally for 5 minutes.
- Add chive cream cheese, stirring to combine. When pasta has 1-2 minutes cooking time remaining, carefully scoop 1/2 cup pasta cooking water and add to skillet; stirring as sauce becomes creamier.
- Before draining pasta, scoop additional 1 cup pasta cooking water; add to skillet sauce and stir - before stirring in cooked pasta. Use tongs to fully coat pasta in sauce. Serve immediately.
Notes
Optional: Before serving, top with grated vegan parmesan and freshly-grated lemon zest and/or fresh basil chiffonade. Reheats well in microwave. Great as leftovers. Keeps 3-4 days in air-tight container in fridge.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Nightshade Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 428 |
| Fat: | 15 g |
| Carbohydrates: | 61 g |
| Protein: | 13 g |
| Cholesterol: | 0 g |
| Sodium: | 529 mg |
| Fiber: | 4 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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