Vegan Alfredo Sauce Pasta
Prep Time
Cooking Mode
⅓ cup Earth Balance Original Traditional Spread
⅓ cup Compliments Gluten Free All Purpose Flour Blend
4 cups Silk NextMilk Plant Based Fortified Oat and Coconut Beverage
1 shallot, peeled, left whole
3 cloves
2 bay leaves
2 garlic cloves, lightly crushed
½ tsp salt (plus more for pasta water)
¼ tsp cracked black pepper
¼ tsp ground nutmeg
1 pkg Vitalite Dairy Free Plant Based Parmesan Flavoured Extra Fine Shreds
1 pkg Compliments Brown Rice Gluten Free Spaghetti
½ cup finely chopped Compliments Chives
⅓ cup Earth Balance Original Traditional Spread
⅓ cup Compliments Gluten Free All Purpose Flour Blend
4 cups Silk NextMilk Plant Based Fortified Oat and Coconut Beverage
1 shallot, peeled, left whole
3 cloves
2 bay leaves
2 garlic cloves, lightly crushed
½ tsp salt (plus more for pasta water)
¼ tsp cracked black pepper
¼ tsp ground nutmeg
1 pkg Vitalite Dairy Free Plant Based Parmesan Flavoured Extra Fine Shreds
1 pkg Compliments Brown Rice Gluten Free Spaghetti
½ cup finely chopped Compliments Chives
Directions
1Bring a large pot of salted water to a boil for cooking pasta. Meanwhile, in another saucepan (larger than 4 cup/1 L capacity), melt the plant-based spread over medium heat. Stir in the gluten-free flour to make a smooth paste (or roux). Remove from heat; set aside.
2In another saucepan, heat the oat and coconut beverage just until hot (do not boil). (Tip: Can also heat in microwave). Gradually whisk the hot beverage into the roux until smooth. Continue stirring while bringing the sauce to a low simmer. Press the 3 cloves into the shallot; add to the sauce along with the bay leaves, garlic, salt, pepper and nutmeg. Keep to a low simmer, uncovered, for about 30 min. Stir occasionally until thickened and sauce evenly coats the back of a spoon.
3Remove sauce from heat. Remove and discard the shallot and cloves, bay leaves and garlic. Stir in the plant-based Parmesan flavoured shreds until melted. Adjust salt and pepper, if needed. Cover to keep warm.
4Meanwhile, cook the gluten-free pasta according to package directions. Scoop out about 1 cup (250 mL) of the pasta water before draining. Transfer the drained pasta back into the pot. Add the sauce; mix gently to coat. Add just enough pasta water (a few splashes at a time) to loosen the sauce so it coats the pasta smoothly and evenly (you might not use all the pasta water). Serve immediately, garnished with chives and additional pepper, if desired.
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Personal Note
Personal Note
