Vegan Pasta Alfredo

This Vegan Pasta Alfredo is so delicious, incredibly rich and creamy. We used almond milk instead of cream and used almond flour instead of wheat flour for vegan Alfredo sauce. So yes its Gluten free! It's a simple, yet luxurious dish, that can be yours in 30 minutes or less.

Total Time:
30 mins
Serves:
2

INGREDIENTS:

170gm Gluten Free Fusilli Pasta(or Pasta of your choice)

4 tsp olive oil

1/4 cup Chopped onions

2 tsp garlic powder

2 cup unsweetened almond milk

3 tbsp almond flour(Can also use wheat flour)

Salt and ground black pepper to taste

1/4 cup vegan Parmesan cheese (plus more for topping)

1 tsp Italian Seasoning

1 tsp basil leaves

1 cup Broccoli Florets

METHOD:

1. Cook the pasta al dente according to package directions.

2. Heat the oil in a frying pan and cook the onion and garlic over medium-high heat for about 3 to 4 minutes

3. Add the Almond flour and saute for 30 secs

4. Add the almond milk and bring it to a boil.

5. Add salt and pepper and cook for about (Keep stirring)7 minutes or until it turns to creamy texture. Add more milk if needed.

6. Add Parmesan cheese and stir again.

5. Once done add Italian seasonings and basil leaves. Vegan Alfredo sauce is done.

6. Pan Fry some Broccoli s and Mix it with Sauce.

Drain the pasta pour it into the pan with the sauce and stir.

7. Sprinkle some Parmesan cheese on top and serve.

Comments

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