Healthy Vegan Alfredo (Edit recipe)

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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.

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 6-8

Ingredients

1 lb Thin Spaghetti, cooked until al dente; *reserve 1.5 cups pasta cooking water*
5 Tbsp Plant Based Butter
4 cups Zucchini, cut into 1-inch chunks (about 2 medium zucchini)
2 cloves Garlic, peeled and chopped
1 tsp Sea Salt
8 Tbsp Nurishh Vegan Chive Cream Cheese

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Process

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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

This is our estimate based on online research.
Calories:	427
Fat:	15 g
Carbohydrates:	61 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	529 mg
Fiber:	4 g
Sugars:	4 g
Calculated for total recipe.