Vegan Creamy Alfredo (Printer-Friendly Layout)
Creamy vegan Alfredo full of garlic flavor and green parsley, tossed with fettuccine. Whip it up in just thirty minutes for a dinner that hits the spot.
# Ingredients You'll Need:
→ Garnish
01 -
1/4 cup parsley, fresh and chopped up
→ Sauce
02 -
Salt, add to taste
03 -
1 cup shredded vegan parmesan
04 -
Black pepper, to your liking
05 -
2 tablespoons vegan butter
06 -
4 garlic cloves, chopped fine
07 -
1 tablespoon regular flour
08 -
2 cups non-dairy milk
09 -
1 teaspoon powdered garlic
10 -
80 ml water for mixing the flour
→ Pasta
11 -
300 g of fettuccine or any noodles you like
# Step-by-Step Instructions:
01 -
Dish out the pasta right away. If you like, crack some extra pepper on top and dig in while it’s super creamy.
02 -
Off the heat, mix in your vegan cheese and fresh parsley. Give it a taste and see if you want more salt or pepper.
03 -
Pop the cooked noodles into the sauce pan. Toss everything gently so your pasta gets fully covered. Pour in a splash or two of that saved pasta water if you want things a bit more saucy.
04 -
Add in the garlic powder, pepper, and salt. Let the mix bubble away for a few minutes while you stir now and then, aiming for that smooth, creamy feel.
05 -
Turn down the heat. Pour in the milk. Mix the flour and water together in a tiny bowl ‘til it’s lump-free, then whisk this mixture into the pan. Raise the heat a little and cook ‘til the sauce thickens up.
06 -
Set a large frying pan over medium flame, throw in the vegan butter, then toss in the minced garlic. Stir for a bit (about 4 minutes) ‘til it smells great and looks light golden.
07 -
Bring a big pot of salted water to a boil. Drop in your pasta and cook for around 9 minutes or just until it’s got a tiny bite left. Drain it and keep aside 120 ml of the pasta water for later.
# Extra Tips and Tricks:
01 -
Got sauce that’s too thick? Splash in some of the leftover pasta water and stir it in.