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creamy vegan pasta alfredo

creamy vegan pasta alfredo

Radha McLeanRecipe by radha mclean
Entrees | Serves 4

Prep. Time: 10 min. | Cooking Time: 20 min.



 

This vegan recipe for pasta alfredo without dairy products offers the rich satifaction of a creamy sauce without the drawback: the saturated fat found in cream, cheese and butter. This version offers a high-protein dose of gooey goodness while also being kind to your heart, not to mention animals and the planet.

Place oil in saucepan on medium-high heat. Add spices. Stir frequently for 2 minutes. Add cooked pasta, chickpeas and broccoli. Stir and coat with spices. Add soy milk, Daiya cheese and Earth Balance. Bring to a boil, then lower to low heat and cover. Cook for 10 minutes, stirring frequently. Turn off heat. Let sit for five minutes to let sauce thicken.



From the founder of sweetbeanhome.com





INGREDIENTS
  • 500 grams of pasta (cooked in water)
  • 15 oz cooked chickpeas
  • 1 cup chopped broccoli
  • 1 cup unsweetened plain soymilk
  • 1/2 cup grated Daiya cheese
  • 2 Tbsp Earth Balance (or any natural buttery spread)
  • 1 Tbsp chopped fresh garlic or 1/2 tsp powdered garlic
  • 1 Tbsp chopped fresh thyme or 1/2 tsp ground thyme
  • 1 Tbsp vegetable oil
  • salt and pepper to taste


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