Vegan pasta alfredo

Vegan pasta alfredo

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 831 kcal
, Fat: 32 g
, Carbohydrate: 105 g
, Protein: 16 g
This plant-based recipe is an ode to spring and to Italian cuisine. Although it is made without butter or parmesan, this version of pasta alfredo is still creamy and cheesy. The crunchy vegetables bring just the right amount of freshness and balance to this feel-good recipe.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

1 tbsp olive oil
500 g green asparagus, lower third peeled, cut into pieces approx. 4 cm long
250 g sugar snap peas
250 g frozen peas, defrosted
5 dl vegan cream substitute
90 g vegan grated cheese substitute
¼ tsp salt
a little pepper

Spaghetti

400 g gluten-free spaghetti
salted water, boiling
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How it's done

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Vegetables

Heat the oil in a non-stick frying pan. Add the asparagus and mangetout, stir fry for approx. 5 mins. Reduce the heat, add the peas, cover and simmer for approx. 5 mins. Pour in the cream substitute, bring to the boil, simmer for approx. 2 mins. Mix in the grated cheese alternative, season.

Spaghetti

Cook the spaghetti in salted water until just al dente, drain and mix with the vegetables.

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