Sun Dried Tomato Alfredo (Vegan, Nut-Free) (Edit recipe)

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Creamy, dreamy comfort food that's on the table in 25 minutes and it's healthy too! Make this part of your weekly meal rotation, or serve it at a dinner party since it can look quite fancy (yet it's no-fuss). Save this to make soon. It will be your new favorite pasta dish.

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PREP TIME

5 minutes

COOK TIME

15 minutes to 20 minutes

INGREDIENTS

11

Serves: 6

Ingredients

1 lb Linguine, thin linguine; cooked according to package instructions for al dente (reserve 1 1/4 cups pasta cooking water before draining pasta)
5 Tbsp Plant-Based Butter
4 cups Zucchini, cut into 1-inch pieces (about 2 medium zucchini)
2 cloves Garlic, peeled; use larger cloves
2 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt, fine sea salt
0.5 cup Vegan Chive Cream Cheese - Nurishh, Or any vegan chive or garlic-herb cream cheese
8.5 oz Sun-Dried Tomatoes, jar of julienne-cut sun dried tomatoes in oil with Italian herbs
1 - 2 Tbsp Lemon Juice, freshly squeezed
2 - 3 tsp Lemon Zest, freshly grated
2 - 3 Tbsp Basil, Fresh, as garnish (optional)

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Process

Cook Mode

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

As pasta cooking water is about to come to a boil, melt plant butter in large, deep-sided, nonstick skillet over medium heat (make sure to salt pasta cooking water).
Place zucchini and garlic in food processor; pulse 'chop' until smooth. Add mixture to skillet with plant butter. Stir occasionally for 2-3 minutes.
Add olive oil and salt; stir.
Add vegan chive cream cheese; stir 1-2 minutes to combine.
Add sun dried tomatoes, including oil from jar; stir to combine.
Add reserved pasta cooking water; stir to combine as mixture becomes creamier, about 1-2 minutes.
Add cooked pasta to skillet; use tongs to combine pasta with sauce, fully coating all pasta.
To serve, divide among 6 bowls. Top with a squeeze of lemon juice and lemon zest. Garnish with basil, if desired. Serve immediately.

Notes

To make gluten-free, use gluten-free pasta. Reheats well in the microwave as leftovers too.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	506
Fat:	20 g
Carbohydrates:	68 g
Protein:	14 g
Cholesterol:	0 g
Sodium:	552 mg
Fiber:	5 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.