Easy Vegan “Alfredo”

*Just a disclaimer, in no way is this an authentic alfredo* It is a quick and easy weeknight dinner that takes minimal effort to put together, and when you let the ingredients simmer together it cooks into a rich and creamy, alfredo-like sauce. But healthier! Sorry for the lack of photos, I get so in-the-zone cooking that majority of the time I only remember to take a photo of the end result, but this time I only remembered to get a picture of the cooking process, whoops!

The best part is, it only takes one pot! Hope you enjoy!

Easy Vegan Alfredo

  • Servings: 4
  • Difficulty: easy
  • Print

  • 2 tsp olive oil
  • 4 cloves garlic, minced
  • 2 cups vegetable broth or stock ( add more if needed during the cooking process)
  • 1 cup almond milk OR 1 and 1/2 cups soy milk, unsweetened
  • 1 tsp salt, more to taste if needed
  • 8 oz noodles of choice, I used fettuchine to be semi-authentic
  • black pepper, poultry seasoning, cajun blend (if you want to add a little spice), and basil to taste
  • 1-2 tbsp nooch ( optional but provides a nice cheesy taste)

DIRECTIONS

Heat the olive oil in a large skillet or pot over medium heat, pot should be wide enough where the pasta can lay flat.

Add the garlic, with a pinch of salt to the heated oil and cook for about two minutes, occasionally stirring until your garlic is softened.

Add the broth, unsweetened milk of your choice, black pepper, poultry seasoning, cajun blend ( if you want some spice), and basil.

Next add your pasta, ensuring that majority of it is covered with the liquid. If it isn’t, no worries once the submerged pasta cooks down a bit the rest should follow.

Bring it to a boil, then reduce it to simmer for about 10-15 minutes, until pasta is tender and the sauce has thickened. Feel free to add your favorite faux meat product or some roasted veggies to it!

*If using my recipe, please give me credit. Thanks!*

 

 

 

 

 

 

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