Vegan Alfredo Pasta

For years I have missed the delicious creaminess of Alfredo sauce… until now! Vegan Alfredo Pasta is a creamy gluten free gourmet dish made with nutritional yeast and cashews instead of heavy cream. The sundried tomatoes and roasted red peppers in this pasta dish add a punch of flavor and the red pepper flakes add a spicy kick. Vegan Alfredo Pasta is an amazingly delicious gluten free meal that will keep you coming back for more.

Vegan Alfredo Pasta by @JesseLWellness #vegan

Tamari

I use tamari in a lot of my recipes including Asian Quinoa SaladBrown Rice Chicken CongeeThai Rice Wraps with Peanut Sauce and many more. If you are not familiar with Tamari you are probably wondering what the heck it is and why I use it so much! Tamari is a form of soya sauce that is made with less or no wheat. When you are shopping for tamari and follow a gluten free diet, it’s important you get the kind that is certified gluten free. You should also be looking for organic tamari or soya sauce because it is made with fermented soybeans; soybeans are one of the most common Genetically Modified Crops in Canada and the US. For more information about genetically modified foods and their effects on our health check out Natural News. Tamari and Soya Sauce have high sodium content but they also contain antioxidants and manganese. The fermentation process creates nutrients that breakdown components from protein and carbohydrate and provide us with immune system, digestive system and cardiovascular support.

To learn more about Nutritional Yeast check out my Veggie Goodness Grain Bowl post.

Vegan Alfredo Pasta by @JesseLWellness #pasta

To roast your red pepper, set it in the oven on broil for 20 minutes, turning every 5 minutes, until the skin is blistered and brown/black. Seal the red pepper in a paper bag for 10 minutes to let it steam and cool down. Once the red pepper is cool enough to touch, the skin should easily peel off. Once the skin has been removed, scoop out the seeds and dice it up. If you want to save time on this step, you can use 1 cup of roasted red peppers from a jar.

Vegan Alfredo Pasta by @JesseLWellness #glutenfree

I like to use shell shaped brown rice pasta because it is gluten free and the shells hold lots of tasty Vegan Alfredo Pasta Sauce. If you plan to have leftovers, I would recommend using a spelt, kamut or organic corn pasta because rice pasta gets a little mushy after a saucy night in the fridge. You also want to undercook the pasta just a little bit because it will continue to cook in the sauce and no one likes overcooked pasta!

Vegan Alfredo Pasta

(gluten free, dairy free)

Prep time: 20 minutes

Cook time: 30 minutes

Serving size: 4

Ingredients:

  • 1 medium red pepper or 1 cup roasted red pepper, diced
  • 4 cups dried pasta
  • 2 big garlic cloves
  • 1/2 cup raw cashews or sunflower seeds
  • 1 cup almond milk or any milk alternative
  • ¼ cup nutritional yeast
  • 2 Tbsp tamari
  • 1 Tbsp tahini
  • 1 Tbsp lemon juice (1/4 lemon)
  • 2 tsp Dijon mustard
  • ½ tsp paprika
  • 1 pinch nutmeg
  • ½ – 1 tsp red pepper flakes to taste
  • Black pepper to taste
  • 2 Tbsp coconut oil
  • 1 cup sundried tomatoes, diced
  • 1 cup spinach, diced

Directions:

  1. If you are roasting the red pepper, preheat the oven to broil. Wash the red pepper and place it whole on a baking sheet. Broil for 20 minutes turning every 5 minutes until all of the sides are brown/black and blistered. Remove from the oven and let cool for 10 minutes sealed in a paper bag. When the pepper is cool enough to touch, peel off the skin and remove the seeds. Dice into 1cm squares.
  2. While the pepper is cooking prepare your pasta as directed on the package. Undercook the pasta slightly as it will continue to cook in the sauce.
  3. Meanwhile, prepare the sauce by placing the garlic and cashews in a food processor and pulse until minced. Add the almond milk, nutritional yeast, tamari, tahini, lemon juice, Dijon mustard, paprika, nutmeg and red pepper flakes and pepper to taste and blend until smooth. For a nut free version you can substitute cashews with sunflower seeds and almond milk with organic soy milk.
  4. Pour the spicy Vegan Alfredo Pasta sauce into a large pot and add the coconut oil (or organic butter), sundried tomatoes, red pepper and spinach. Cook for 5 minutes on medium until heated through and until the spinach has just wilted.
  5. Rinse and drain the pasta and add it to the sauce. Stir until mixed and heated through, roughly 3 minutes.
  6. Serve the Vegan Alfredo Pasta hot straight out of the pot and enjoy!
Are there any creamy meals you wish were dairy free or vegan? Leave a comment with you wishes and I’ll see that I can create in the kitchen!

Vegan Alfredo Pasta by @JesseLWellness #alfredo

 

Vegan Alfredo Pasta (gluten free, dairy free)
 
Prep time
Cook time
Total time
 
Vegan Alfredo Pasta is a creamy gluten free gourmet dish made with nutritional yeast and cashews instead of heavy cream. The sundried tomatoes and roasted red peppers in this pasta dish add a punch of flavor and the red pepper flakes add a spicy kick. Vegan Alfredo Pasta is an amazingly delicious gluten free meal that will keep you coming back for more.
Author:
Recipe type: Vegetarian & Vegan Mains
Cuisine: Vegetarian, Vegan
Serves: 4
Ingredients
  • 1 medium red pepper or 1 cup roasted red pepper, diced
  • 4 cups dried pasta
  • 2 big garlic cloves
  • ½ cup raw cashews or sunflower seeds
  • 1 cup almond milk or any milk alternative
  • ¼ cup nutritional yeast
  • 2 Tbsp tamari
  • 1 Tbsp tahini
  • 1 Tbsp lemon juice (1/4 lemon)
  • 2 tsp Dijon mustard
  • ½ tsp paprika
  • 1 pinch nutmeg
  • ½ - 1 tsp red pepper flakes to taste
  • Black pepper to taste
  • 2 Tbsp coconut oil
  • 1 cup sundried tomatoes, diced
  • 1 cup spinach, diced
Directions
  1. If you are roasting the red pepper, preheat the oven to broil. Wash the red pepper and place it whole on a baking sheet. Broil for 20 minutes turning every 5 minutes until all of the sides are brown/black and blistered. Remove from the oven and let cool for 10 minutes sealed in a paper bag. When the pepper is cool enough to touch, peel off the skin and remove the seeds. Dice into 1cm squares.
  2. While the pepper is cooking prepare your pasta as directed on the package. Undercook the pasta slightly as it will continue to cook in the sauce.
  3. Meanwhile, prepare the sauce by placing the garlic and cashews in a food processor and pulse until minced. Add the almond milk, nutritional yeast, tamari, tahini, lemon juice, Dijon mustard, paprika, nutmeg and red pepper flakes and pepper to taste and blend until smooth. For a nut free version you can substitute cashews with sunflower seeds and almond milk with organic soy milk.
  4. Pour the spicy Vegan Alfredo Pasta sauce into a large pot and add the coconut oil (or organic butter), sundried tomatoes, red pepper and spinach. Cook for 5 minutes on medium until heated through and until the spinach has just wilted.
  5. Rinse and drain the pasta and add it to the sauce. Stir until mixed and heated through, roughly 3 minutes.
  6. Serve the Vegan Alfredo Pasta hot straight out of the pot and enjoy!

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One Response to “Vegan Alfredo Pasta”

  1. Montecristo Travels (Sonja) May 15, 2014 at 8:46 pm #

    Cream of Mushroom soup … Gods I miss that! My Gran use to make one with wild mushrooms … SO good! the cram would kill me today with pain. If you can help on this one I would be SO grateful!

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