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Creamy Plant-Based Garlic Pasta / Vegan Alfredo

Creamy, garlicky pasta that is full of flavor. This pasta is incredibly delicious and super easy to make. It is also dairy-free, nut-free, oil-free and plant-based as it is made using canned coconut milk. The sauce can also be used as a decadent vegan Alfredo.

Course Dinner
Cuisine Italian, Plant-Based, Vegan
Keyword pasta, plant-based dinner
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6 servings

Ingredients

  • 1 box whole wheat noodles
  • 1 onion
  • 4 large garlic cloves
  • 1 can coconut milk (must be canned)
  • 3 tbs nutritional yeast
  • 1/2 tsp salt + more to taste
  • 1 1/3 cup peas
  • 1 cup sun-dried tomatoes
  • 1 handful spinach

Instructions

  1. Using a pasta pot, cook pasta while preparing the sauce.

  2. Chop up onion and 3 garlic cloves. Add them to a saute pan or skillet on medium heat with enough water to make sure they don't stick. Saute for 5 minutes or until the onions are soft.

  3. Once the onion and garlic cloves are soft, add the can of coconut milk. Stir together and let simmer for 3 minutes. Add nutritional yeast and salt.

  4. Chop a handful of spinach and add to the pan along with the peas.

  5. Once you have a nice creamy sauce, remove from heat and add sun-dried tomatoes.

    Note: If the sauce is too thin, add arrowroot powder to thicken it.

  6. Drain pasta and add to a large bowl. Pour sauce on top and stir to combine.

  7. Finely chop remaining garlic clove or use a garlic press. Stir into pasta.