Creamy Vegan Alfredo PastaIngredients:
1 pound pasta (any shape) 1 tablespoon olive oil 1 large onion, chopped 3 cloves garlic, minced 1 cup vegetable broth 1 cup unsweetened almond milk 1/2 cup nutritional yeast 1/4 cup cornstarch 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup chopped fresh parsley Optional:
1/2 cup chopped sun-dried tomatoes or roasted bell peppersInstructions:
1.
Cook the pasta according to package directions.
2.
Heat the olive oil in a large skillet over medium heat.
3.
Add the onion and cook until softened, about 5 minutes.
4.
Add the garlic and cook until fragrant, about 1 minute.
5.
Whisk in the vegetable broth, almond milk, nutritional yeast, cornstarch, salt, and black pepper.
6.
Cook over medium heat, stirring constantly, until the sauce thickens, about 5-7 minutes.
7.
Drain the pasta and add it to the skillet.
Toss to coat.
8.
Stir in the parsley and optional sun-dried tomatoes or roasted bell peppers.
9.
Serve immediately with additional parsley sprinkled on top.
Tips:
For a richer flavor, use vegetable broth made from roasted vegetables.
Add a pinch of dried oregano or basil for extra seasoning.
If the sauce is too thick, add more vegetable broth or almond milk.
Leftover Alfredo sauce can be stored in the refrigerator for up to 3 days and reheated over low heat.

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