TBH pasta used to be one of those foods that made me uncomfortable. Uncomfortable in the sense that all I could wrap my head around was all of the carbs. Years ago I used to associate carbs as ‘BAD’ food. Too much meant weight gain and overall unhealthiness. I suppose much of this mindset had to do with a time when fad diets roared their ugly heads and made us all think foods such as pasta, rice, bread, and other whole grains meant you’d be packing on the pounds just from smelling it. Sure, any food in excess isn’t good for you and yes, if you were to eat pasta 24/7 and do nothing but binge watch Netflix you’re probably setting yourself up for a point proven. However, I can assure you that pasta isn’t the enemy that many of us used to think it was.
In fact, now, pasta is seriously one of the staple foods in our house. Not only is it easy, nutritious, and versatile but it’s so darn delicious, too! A simple dish of spaghetti, fusilli, or penne makes the perfect foundation for creating a healthy, hearty, tastebud happy meal.
And this recipe is exactly that!
With just a few simple ingredients this creamy, nut-free sauce makes for the most delicious addition to my favorite protein-packed pasta. Add in some peas for good measure and you’ve got yourself a crave-able, guilt-free dinner fit for the whole family. I love how easy this recipe comes together without the use of nuts or soaking time as with many ‘cheese’ sauce recipes. Just a few tips before you dive into this one…
(And yes, diving into this dish is totally acceptable- I mean just look at all that creaminess!)
- I suggest using a higher protein pasta. Since this sauce is nut-free it doesn’t have a high protein content as with some others so by using a higher protein-based pasta like this one you’ll get a better balanced meal.
- If you’re fresh out of tapioca starch all purpose flour works just as well.
- If you prefer a little more of a ‘cheesy’ flavor just add additional nutritional yeast.
- Serving more people? No problem! This recipe can easily be made to serve a crowd. Simply double all of the ingredients and season to taste.
Vegan Alfredo Pasta with Peas
Author: The Hungry Happy Mama
Yields: 4 servings
Pre time: 5 minutes
Cook time: about 25 minutes
- 1 box of your favorite pasta
- 1 tsp olive oil
- pinch of sea salt
- 2 tbsp olive oil
- 2 tbsp tapioca starch
- 1/2 c vegetable broth
- 1 can full fat coconut milk
- 2 tsp nutritional yeast
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 c frozen peas, slightly thawed (I just take them out of the freezer to thaw prior to making the pasta and sauce)
- To prepare the pasta- Fill a large pot with water and add one teaspoon of oil, and pinch of sea salt. Cover and bring to a boil over high heat. Once boiling add the pasta and cook as directed on the package. Remove from heat, strain, and add back to the pan while you prepare the sauce.
- To make the sauce- Add the oil to a small saucepan and warm over medium heat. Once it begins to become fragrant add the tapioca starch and whisk until the oil is absorbed.
- Slowly whisk in the broth and allow it to thicken.
- Reduce the heat to low and whisk in the additional ingredients. Remove from heat once it has thickened.
- To assemble the ingredients- Pour the sauce into the pot with the pasta along with the peas. Stir to combine then turn the heat on low to warm through.
- Serve with fresh cracked pepper if desired.
Storing: pasta will keep for up to 4 days in an airtight container in the fridge.