Vegan pasta alfredo

Vegan Italian cuisine Spring
Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free

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.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 people

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

How it's done

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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