Vegan Pasta Alfredo - Singing Vegan

My family loves pasta. I’m always trying new pasta dishes that are low in fat but still satisfy my dad, who loves high-fat, creamy dishes. This vegan pasta alfredo fits the bill perfectly! It comes together quickly and is incredibly satisfying. It does have some oil to make a roux for the sauce, so keep my servings small. I serve it with a large portion of vegetables or a big salad.

I started with a pasta alfredo recipe from The Minimalist Baker. I use my Super Rich and Simple Almond Milk as the base for the sauce, though commercial unsweetened soy or almond milk can be used. The dish can easily be made gluten free: just use gluten-free pasta and a gluten-free flour for the roux.

While the sauce is great with regular white, whole wheat, or rice pasta, I like to mix it up a bit and use buckwheat soba noodles. They have a stronger flavor than most pastas, but we love the combination with the creamy sauce. Get the 100% buckwheat noodles for a gluten-free option.

I heat the pasta water while I’m preparing the sauce. I don’t put the pasta into the water to cook until the sauce is done, especially if I’m using soba noodles, which cook quickly. If I’m using peas, the variety we have in Guatemala need to be cooked before adding to the sauce. If you’re using frozen peas, just let them thaw while the sauce cooks.