Vegan Pasta Alfredo
This vegan spaghetti Alfredo is quite creamy and yummy. It's a good diet that still tastes fantastic. There are only 9 ingredients essential.
Ingredients
Ingredients
- 8 tbsp gluten-free uncooked spaghetti, 120 g
- 1-2 tsp olive oil extra virgin
- 1 clove garlic minced
- 3/4 cup almond milk unsweetened, 175 ml
- 1 cup cauliflower raw, 100 g, chopped
- Salt and black pepper ground, to taste
- 3 tsp nutritional yeast
- 2 tsp lemon juice
Instructions
Instructions
- Cook the pasta as per the package recommendations.
- In a frying pan, add oil and cook the garlic until becomes golden brown.
- Put the almond milk into a small saucepan and boiled it.
- In medium heat, add cauliflower, salt, and pepper, and simmer until the cauliflower is tender. If necessary, add extra milk.
- Add the nutritional yeast and lemon juice to the blender, mix until smooth.
- Strain the pasta and put it in the saucepan. Serve with a gentle stir. Add some dried oregano on top, if desired.
- Refrigerate in a tightly covered container for 4 days.
Notes
You may make this cuisine oil-free by cooking the garlic in water or oil-free broth, or by using garlic powder. To make the sauce creamier, add 1 tbsp tahini or any other nut butter if desired.
Any unsweetened plant milk will suffice.
Nutrition
Calories: 152kcalCarbohydrates: 25gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 137mgPotassium: 221mgFiber: 5gSugar: 2gVitamin A: 1IUVitamin C: 27mgCalcium: 145mgIron: 1mg
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