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Vegan Alfredo Pasta

by Livestrong_Recipes  |  Nov 1, 2018

Vegan Alfredo Pasta
Photo Credit: izhphoto/ Adobe Stock
  1. PREP
  2. 10 m
  • COOK
  • 25 m
  • 35 m

Our vegan version of Alfredo pasta trades the cream and butter for velvety coconut milk. Coconut milk is rich in lauric acid, which has antibacterial and antiviral properties.



  • 3 1/4 cups Coconut Milk, Canned
  • 1 tbsp Garlic Powder
  • 1/2 tbsp Onion Powder
  • 1/2 tsp Sea Salt
  • 2 cups Mushrooms, White Button, Raw
  • 1 cup Cherry Tomatoes
  • 1 1/2 tbsp Olive Oil, Extra Virgin
  • 2 oz Basil, fresh
  • 8 oz Brown Rice Pasta


1 Pre-heat the oven to 375 degrees Fahrenheit.
2 In a large bowl mix the mushrooms, tomatoes, olive oil and 1/2 tbsp salt.
3 Spread the mixture over a cooking sheet and bake for 15-20 minutes.
4 Bring 4 quarts of water to boil in large pot and add the pasta. Stir it in gently and boil for 8-10 minutes. Drain and rinse under cold water.
5 Heat a large pan to medium heat. Pour the coconut milk into the pan and mix in the garlic powder, onion powder and 1/2 tbsp. salt.
6 Cook until the sauce starts to bubble, then bring heat down to a simmer. Continuously stir until sauce thickens and coats spoon, about 4-5 minutes.
7 Turn the heat off and mix the pasta into the sauce.
8 Top with roasted mushrooms and tomatoes, and sprinkle basil.