Alfredo pasta takes me back to my childhood; almost every time I went to my grandmas house she made it for us. Whenever I ate it, I always enjoyed the rich and creaminess of the sauce but always had a stomach ache afterwards. I later realized I had a dairy sensitivity which was probably not the best to have been eating it. Now that I am an adult (or at least try to be one), I've been able to test and craft recipes. I'm happy to report that I have found a delicious and dairy free / vegan “alfredo” sauce! This healthy simple sauce takes the cream and cheese out, replacing it with almond milk and spices. The sauce retains so much flavor that you will think you are eating the real deal! You can pair it with any pasta or veggies of your choice - there are so many pasta-bilities you can choose from, nothing is in-pasta-ble! (I have to keep up with my bad puns, it's only tradition!)
Ingredients
- ¼ cup minced herbs (rosemary, oregano, thyme, and basil)
- 4 garlic cloves
- 1 medium shallot
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (or substitute gluten-free)
- 1 cup almond milk
- ½ teaspoon salt
- 3/4 package of San Remo Squash Gnocchi
- Veggies of your choice ( I choose peas and green beans)
Directions
- In a large pot, boil water with 1 tablespoon salt. Add the pasta of your choice and cook until al dente.
- Mince the herbs, garlic, and shallot
- In a large skillet, heat olive oil over medium heat. If adding vegetables cook them until tender and set aside.
- Add more oil in skillet and saute the garlic and shallot for 1 minute. Add flour and cook for 5 minutes, stirring frequently. When the flour is dry and bubbly, add the almond milk, herbs, and kosher salt. Stir until creamy, about 1 minute, then remove from the heat.
- Add the pasta and veggies to sauce - stir to combine. Add additional salt and fresh ground pepper to taste.
