One Pot Vegan Alfredo
This One Pot Vegan Alfredo pasta recipe is a creamy, herby dinner recipe. With Fresh vegetables, herbs, and mushrooms, this plant-based alfredo cooks in one big pot. This simple weeknight pasta recipe is ready in 30 minutes, and is a fantastic meal served with garlic bread and a side salad.
Ingredients
- 1 tablespoon olive oil
- 8 cloves garlic peeled and minced
- 1 lb mushrooms sliced
- 1 teaspoon Sea Salt
- 1.5 cups plant-based milk unsweetened
- 3 cups Vegetable Stock
- 1 cup frozen peas
- 1 16 ounce box pasta gluten free if needed
- 1 cup fresh parsley
- 1/4 cup Nutritional yeast
- Black Pepper
Instructions
- In a large pot heat the olive oil over low heat and sauté garlic for 4 minutes until fragrant. Add the mushrooms and salt, cover, and sauté on low for 7-8 minutes until mushrooms have wilted to half their size.
- Add the milk, vegetable stock, peas, and spaghetti to the pot and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes until pasta has absorbed the liquid and has begun to thicken. Stir frequently during this step.
- Turn off heat. Add the parsley, nutritional yeast/parmesan cheese and ground black pepper. Stir to combine, taste and adjust salt/pepper levels if needed.
Nutrition
Calories: 272kcalCarbohydrates: 49gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 364mgPotassium: 432mgFiber: 4gSugar: 4gVitamin A: 771IUVitamin C: 19mgCalcium: 90mgIron: 2mg
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