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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

  • 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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