Cant Get Enough Alfredo Sauce

This creamy sauce was perfected through experimentation with quantities and ingredients, and finally came together into a sauce that you just can't get enough of! Enjoy it with any type of pasta (I used a black bean spaghetti on this particular day), on vegetables, or how every you would like! I am warning you, though, you may just want to eat it with a spoon!

Alfredo Sauce with Black Bean Speghetti 



Cant Get Enough Alfredo Sauce

Time: About 30 minutes
Makes: 4-6 Servings

You will need:

  • 1/4 Cup Nutritional Yeast
  • 1 Cup of Unsweetened Coconut Milk
  • 1 TBS Garlic Powder
  • 1 TBS Onion Powder
  • 1 TBS Coconut Oil
  • 1/2 TBS Salt + more to taste
  • 1/2 TBS Pepper + more to taste 
  • 1 Package of Daiya Mozerella Shreads
  • 1 8oz Package of Baby Bellas (sliced) 
  • 1 Red Bell Pepper (Chopped)
  • 1/2 Green Bell Pepper (Chopped)
  • 2 Cups of Spinach
  • 1 Onion (Chopped)
  • 3 Cloves of Garlic (minced)
  • 1 TBS Olive Oil
  • 1 Box of Pasta  (your choice)


To Make:

  1. In a sauce pan, melt the coconut oil. 
  2. Add the coconut milk and heat on medium for 2-3 minutes until completely warm. 
  3. Add the spices and nut yeist and simmer while you cook the pasta and vegetables.
  4. After the pasta and veggies are done, add the cheese to the sauce and stir until it is completely melted and creamy. 
  5. Mix sauce with the vegetables (see below) and pasta in sautee pan and stir until well mixed. 
  6. Serve and enjoy!


Vegetables:
~ Heat oil in a large sautee pan.
~ Add onion and garlic and sautee for 1-2 minutes.
~ Add the mushrooms and peppers and salt and pepper to taste and sautee for 3-5 minutes.
~ Add the spinach and sautee another 2-3 minutes until all the spinach is wilted.
~ Combine sauce with veggies. 

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