30-MINUTE VEGAN ALFREDO (VEGAN and GF)

[nverland]

30-MINUTE VEGAN ALFREDO (VEGAN and GF)
Prep time 10 mins Cook time 20 mins Total time 30 mins Serves: 4

Ingredients
PASTA
8-10 ounces (227 - 283 g) gluten free pasta (linguini, spaghetti or fusilli)
3 Tbsp (30 ml) olive, grape seed, or avocado oil
4 large cloves garlic, minced
4 Tbsp (23 g) arrowroot powder (or sub all-purpose flour if not GF)
1 ¾ - 2 cups (420 - 480 ml) unsweetened plain almond milk
Salt and pepper to taste (~½ tsp each)
4-6 Tbsp (20-30 g) nutritional yeast
½ tsp garlic powder
¼ cup (30 g) vegan parmesan cheese (plus more for topping)

FOR SERVING optional
1 cup green peas (if frozen, thaw at room temperature while pasta cooks)
Red Pepper Flake

Instructions
Add pasta to a large pot of boiling, well-salted water and cook according to package instructions. Drain and cover to prevent drying.
Meanwhile, heat a large skillet over medium heat. Once hot, add olive oil and garlic, stirring quickly to ensure it doesn’t burn.
Next, reduce heat slightly and add 4 Tbsp arrowroot or flour and whisk to combine. Cook for about a minute and then add almond milk ¼ cup at a time (adding 1 ¾ cups total, working up to 2 cups later on if needed) and whisk to prevent clumps. Cook for 2 minutes.
Transfer to a blender and add salt, pepper, vegan parmesan cheese, nutritional yeast, garlic powder, and blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed - you want it to be pretty cheesy and salty so don’t be shy.
Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.
If sauce is too thick, add a little more milk. If too thin, scoop out some sauce in a ½ cup measuring cup and whisk in 1-2 tsp more arrowroot or flour. Whisk to combine and add back to sauce. Repeat as needed until desired consistency is reached.
Once sauce is ready, add pasta, peas and toss. Cook for 1-2 minutes to warm through, and then serve with additional vegan parmesan cheese and red pepper flake.
Leftovers keep covered in the refrigerator for up to a few days, though best when fresh.

Notes
*Nutrition information is a rough estimate for 1 of 4 servings using 8 ounces gluten free pasta.
Nutrition Information
Serving size: ¼ of recipe Calories: 455 Fat: 17.6g Saturated fat: 2.9g Carbohydrates: 62g Sugar: 3.6g Sodium: 388mg Fiber: 9.3g Protein: 13.8g Cholesterol: 0mg