Who doesn’t love (and need) a dose of creamy, rich pasta in their lives now and then? I love creamy pasta dishes, but hate the after effects. Bloatedness, tiredness, and guilt for the 239128947200 calories I just consumed. I decided to attempt recreating a healthier, guilt-free alternative tonight. I was pleasantly surprised with its creaminess and overall flavour, which was very reminscent of traditional buttery, creamy alfredo, not to mention a whole lot fresher with my garden basil! My little guy had two bowls of this tonight, which makes me extra happy.
If you are looking for a simple, go-to vegan creamy sauce recipe, I highly recommend this one. It was all ready on the table within 30 minutes.
Vegan Creamy Basil Alfredo Recipe
Sauce makes enough for approx. 5-6 servings
- 350 grams silken tofu (soft)
- 1/4 cup unsweetened plain almond milk
- 1 tablespoon gluten-free flour (I used chickpea)
- 1 package (250 grams) gluten-free penne (I used rice and quinoa)
- 1 cup fresh basil, chopped
- 3 cloves garlic, chopped
- 1 onion, chopped
- 1 teaspoon extra virgin olive oil
- 2 tablespoons nutritional yeast
- juice of 1 lemon
- 1 teaspoon kosher sea salt
- freshly ground pepper to taste
- In a large saucepan, boil water, add pasta noodles and cook according to packaging instructions.
- In a skillet over medium heat, heat olive oil. Add onion and garlic and sauté for 5 minutes. Add basil and continue to sauté for an additional 5 minutes. Turn off heat.
- Place all remaining ingredients including onion-garlic-basil mixture into a food processor. Give it a whirl for a few seconds until it is a creamy consistency.
- Strain pasta, then bring back to the saucepan over low heat along with alfredo sauce. Gently stir to combine and allow it to heat through for a minute or two.
- Serve, topped with fresh basil.