RECIPES
Vegan Alfredo Pasta
by Livestrong_Recipes | Nov 1, 2018
Photo Credit: izhphoto/ Adobe Stock
- PREP
- 10 m
- COOK
- 25 m
- TOTAL
- 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.
INGREDIENTS
SERVES 5
- 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
DIRECTIONS
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.
