Alfredo
Serves: 4
Total Cook Time: 30
Prep Time: 10
Cook Time: 20
Ingredients
- 3 Tbsp Vegan Butter
- 2 Tbsp minced garlic
- 1/2 Onion, finley diced
- 2 Tbsp All Purpose Flour
- 1 14oz Can Coconut Milk
- 1/3 Cup Vegetable Broth
- 1 tsp Black Pepper
- 1 tsp Dijon Mustard
- 1/8 cup Nutritional Yeast
- Sea Salt (to taste)
Instructions
- Prepare pasta according to package directions.
- Add the vegan butter to a saucepan along with the minced garlic, and onion; heat until the butter is melted.
- Sift in the flour and fry the flour in the butter briefly.
- Add in the coconut milk and vegetable stock and whisk with a hand whisk to remove any lumps.
- Stir continuously until the sauce begins to boil, reduce to simmer continuing to stir until it thickens (about 5 minutes). The sauce will continue to thicken as it cools, so it doesn’t need to be the perfect thickness when you remove it from the heat, but it must have thickened quite a bit from when you started.
- Heat 2 cups of frozen pees in the microwave.
- Remove from heat and add in the black pepper, dijon mustard and nutritional yeast and whisk in with your hand whisk. Add sea salt to taste.
- Toss the sauce with the cooked pasta and peas; serve with chopped parsley and a sprinkle of black pepper and some vegan parmesan cheese (optional).
