For some reason I always thought alfredo sauce was hard to make, but it actually isn't. All you need is about 15-20 minutes, a few simple ingredients and you'll have this super creamy, hearty and light spaghetti, perfect for a quick weekday lunch or dinner. I personally really like dishes like this on warm spring or summer days.
Ingredients:
200g spaghetti (fettuccine or linguini)
100g vegan butter
250g vegan cooking cream*
salt & pepper to taste
4 garlic cloves, minced
3 tbsp nutritional yeast
2 tbsp flour + 4 tbsp water
Instructions:
Fill a large pot with water, cover with a lid and bring to a boil. Once boiling, add a generous pinch of salt and cook the spaghetti according to package instructions or to your desired liking. When the spaghetti is cooked, save about 1 1/2 cup of the cooking water, then drain and rinse under cold water to stop the cooking process.
In the meantime, melt the vegan butter in a pan over medium heat. Once the vegan butter has all melted, add the minced garlic cloves and cook for 2-3 minutes or until the garlic is fragrant.
In a small bowl, mix together 2 tbsp of flour and 4 tbsp of water. This will help thicken our sauce.
Add the flour and water mixture, you just made, to the pan with the melted vegan butter and garlic along with the nutritional yeast, and salt and pepper. Stir and cook until the sauce thickens.
Next add the cooked pasta to the pan and stir to coat the pasta in the sauce. Cook for another minute or so to heat though the pasta.
Serve and enjoy!
Notes:
*If you don't have access to vegan cooking cream where you live, you could also use soy milk or some other unsweetened plant-based milk that is creamy and thick.
Did you make this recipe? Tag me on Instagram @plantiful_life_ !
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