Creamy Plant-Based Pasta Alfredo

3

PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

Creamy Plant-Based Pasta Alfredo

Photo, Erik Putz.

This plant-based pasta alfredo gets its creaminess from a combination of pureed celeriac and almond milk. You can also substitute with cauliflower.


Ingredients

  • 1 tsp olive oil
  • 2 cups celeriac , cut into 1/2-in. cubes
  • 1 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 1/2 cups unsweetened almond milk , or oat milk
  • 1/4 cup nutritional yeast
  • 2 tbsp white miso paste
  • 2 tbsp unsalted cashew butter
  • 4 cups cavatappi pasta
  • 2 tbsp chopped parsley , optional

Instructions

  • Heat oil in a large saucepan over medium-high. Add celeriac, and onion and garlic powders. Cook, stirring often, 2 min. Add 1 1/2 cups water. Boil, uncovered, until most of the water has been absorbed and celeriac is very tender, 15 to 18 min. (Add more water, 1⁄4 cup at a time, if celeriac is not yet tender.)
  • Transfer mixture to a blender. Add almond milk, nutritional yeast, miso and cashew butter. Blend until very smooth, scraping down sides as needed.
  • Cook pasta in a large pot of water, following package directions until tender, about 8 min. Drain.
  • Return pasta to pot and add sauce, stirring until coated and warmed through, 1 min. Divide among bowls. Season with pepper. Sprinkle with parsley and more nutritional yeast, if desired.

Kitchen Tip

  • If unavailable, you can substitute celeriac with 200 g thawed frozen cauliflower. Decrease water to 3/4 cup and boil until cauliflower is very tender and no water remains, 6 to 7 min. Continue with recipe.

Nutrition (per serving)

  • Calories
  • 415,
  • Protein
  • 16 g,
  • Carbohydrates
  • 76 g,
  • Fat
  • 5 g,
  • Fibre
  • 5 g,
  • Sodium
  • 583 mg.