Here it is – one of the easiest and yummiest vegan meals you can cook – my vegan one-pot vegan alfredo pasta. It’s silky and buttery with a hint of cheesiness. Ready in 30 minutes.
Creamy pasta as we affectionatly call it, is one of our favourite and most versatile dishes.
How do I serve vegan alfredo pasta?
- When I’m feeling a bit “bla” and want something easy to cook and that is like a comforting warm hug for my belly, I just whip up a batch of vegan alfredo pasta and enjoy on it’s own
- With side of skillet vegetables (sweet potato, potato and brocolli is a fave)
- Topped with some balsamic marinated tofu
- Topped with mushrooms sauted in vegan butter and herbs
- Stir through some fresh baby spinach
- We always serve our vegan creamy pasta with a little extra nooch (nutritional yeast) and chilli flakes.
It’s such a great base recipe, so get creative if you feel inspired or have extra veggies.
1 pot vegan alfredo pasta is made with pantry staples – olive oil, onion, garlic, salt, soy milk, pasta, vegan butter and nutritional yeast. It comes together in one pot (as the name implies) in around 30 minutes.
How do I know when my 1 pot vegan alfredo pasta is cooked?
You may find that your cooking time varies depending on your pasta, milk, and pot, but I usually land around 20 minutes of pasta cooking time. You know it’s done when the pasta is cooked and the sauce has thickened enough to coat the pasta. If you get the thick sauce point and the pasta is still not cooked, add ½ C soy milk and cook for a further 5 minutes with the lid on. If the pasta is cooked, but the sauce hasn’t thickened yet, turn up the heat. I also find that it continues to thicken a bit after you turn off the heat.
How do I reheat leftover alfredo pasta?
This dish is 100% better fresh. The sauce remains silky and smooth. Once you refrigerate and reheat it, the dish can get a bit lumpy – still tasty though. So if you are reheating it, add in a splash of water and a teaspoon of (vegan) butter to get the sauce going again.
Let me know in the comments below if you made this. I also love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @ihtbvegan
1 pot vegan Alfredo pasta
Ingredients
- 1 tbsp olive oil
- ½ brown onion - finely diced
- 1 clove garlic - crushed
- ¼ tsp salt
- 2 C water
- 1½ C soy milk
- 2.5 C penne pasta - about 250g or half a standard packet
- 1 tbsp vegan butter
- 2 tbsp nutritional yeast
Instructions
- In a medium saucepan, heat the olive oil. Slowly saute the brown onion until soft (about 3-4 minutes). Add the crushed garlic and ¼ tsp salt and saute for an additional minute.
- Pour into the pot the water, soy milk and pasta and bring to the boil. Ensure all of the pasta is submerged under the liquid and continue to prod it under as it cooks. Bring to the boil, then simmer uncovered for about 20 minutes, stirring every few minutes.
- In the final few minutes of cooking, stir through the butter and nutritional yeast. Check that you're happy with the salt seasoning too. You know it’s ready when the sauce thickens to coat the pasta and the pasta is cooked through.
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