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.
Servings: 8
Calories: 272kcal
Ingredients
- 1 tablespoon extra virgin 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: 272kcal | Carbohydrates: 49g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 364mg | Potassium: 432mg | Fiber: 4g | Sugar: 4g | Vitamin A: 771IU | Vitamin C: 19mg | Calcium: 90mg | Iron: 2mg