Creamy Vegan Alfredo Pasta
Fresh peas are nested in a pile of pasta and covered in a cheesy creamy vegan alfredo sauce. And yes, it's plant-based and dairy-free.
Ingredients
- 9 oz bowtie pasta or pasta of your choice
- 1 tbsp olive oil
- 1/2 yellow onion-diced
- 1 tbsp garlic-minced
- 1 cup frozen peas
- 1 cup vegan cream
- 1/4 cup pasta water-reserved
- 1/4 cup vegan parmesan-grated (plus extra for garnish)
- 1 tbsp vegan butter
- salt and pepper to taste
Instructions
- Bring a large salted pot of water to boil. Add the pasta nests and boil for 7-9 minutes until al dente.
- While the pasta is cooking, add oil to a large pan over medium heat and saute the onions until translucent or about 4-5 minutes.
- Add the garlic and saute for another minute until fragrant. Toss in the frozen peas and let them heat for a minute or two.
- Add in the butter, cream, and parmesan and cook on medium-low until the sauce thickens. Add salt and pepper to taste.
- When the pasta is done, drain and add to the sauce mixture along with the reserved pasta water if your sauce is too thick.
- Remove from heat and serve warm. Top with additional parmesan and salt and pepper if desired.
- Store leftovers in an airtight container in the fridge for 3-5 days.