Sun Dried Tomato Alfredo (Vegan, Nut-Free)
Creamy, dreamy comfort food that's on the table in 30 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.
Ingredients
- 1 lb1 lb1 lb Linguine, thin linguine; cooked according to package instructions for al dente (reserve 1 1/4 cups pasta cooking water before draining pasta)
- 5 Tbsp5 Tbsp5 Tbsp Plant Based Butter
- 4 cups4 cups4 cups Zucchini, cut into 1-inch pieces (about 2 medium zucchini)
- 2 cloves2 cloves2 cloves Garlic, peeled; use larger cloves
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Sea Salt, fine sea salt
- 0.5 cup0.5 cup0.5 cup Nurishh Vegan Chive Cream Cheese
- 8.5 oz8.5 oz8.5 oz Sun Dried Tomatoes, jar of julienne-cut sun dried tomatoes in oil with Italian herbs
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Lemon Juice, freshly squeezed
- 2 - 3 tsp2 - 3 tsp2 - 3 tsp Lemon zest, freshly grated
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp fresh Basil, as garnish (optional)
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Process
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
Dairy Free Egg Free Entrées Other Pescetarian Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegan VegetarianThis 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. |
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