Creamy Vegan Alfredo With Vegetables

This delicious Creamy Vegan Alfredo With Vegetables is comfort food at its best. Vegan pasta is smothered in a creamy homemade vegan alfredo sauce, with fresh asparagus, bell peppers, and peas for added nutrition and flavors!

vegan Alfredo in a white bowl

How To Make Vegan Alfredo Sauce

The best vegan alfredo sauce you can make, it is rich and creamy, loved by young and old. It is very easy to make vegan alfredo sauce.

  1. Cook pasta according to package directions. For the last 3 minutes add asparagus, bell pepper, and green peas to boiling water and cook for 2 minutes.
  2. Drain pasta and rinse with cold water. 
  3. Place cashews that have been soaked, water, onion, garlic, yeast flakes, and salt in a blender.
  4. Process until smooth, scraping downsides.
  5. Add the sauce to the cooked pasta and veggies.
  6. For gluten-free pasta, my go-to is Trader Joes’ Brown Rice Penne – economical and uses whole grain.

Try My Other Amazing Pasta Recipes:

close-up image of vegan Alfredo pasta on a white plate

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vegan Alfredo in a white bowl

Creamy Vegan Alfredo With Vegetables

This delicious Creamy Vegan Alfredo With Vegetables is comfort food at its best. Vegan pasta is smothered in a creamy homemade vegan alfredo sauce, with fresh asparagus, bell peppers, and peas for added nutrition and flavors!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: alfredo, pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 327kcal

Ingredients

  • 16 ounces gluten-free pasta penne or rigatoni
  • 1/2 teaspoon sea salt
  • 1 pound asparagus trimmed and cut into 1 inch diagonal slices
  • 1/4 cup red bell pepper cut into strips
  • 1 cup green peas fresh or frozen

Vegan Alfredo Sauce

  • 1 cup cashews soaked for a couple of hours and drained
  • 1 cup water
  • 1 tablespoon onion chopped
  • 1 clove garlic
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon sea salt to taste
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme

Instructions

  • Cook pasta according to package directions. For the last 3 minutes add asparagus, bell pepper, green peas to boiling water, and cook for 2 minutes. Drain using colander and set aside.
  • Place cashews, water, onion, garlic, yeast flakes, and salt in a blender. Process until smooth, scraping down sides.
  • Transfer sauce into a large saucepan, cook stirring constantly on medium heat until thickened.
  • Stir in pasta, vegetables, and dried herbs to fully coat with sauce. Delicious served with salad!

Nutrition

Calories: 327kcal | Carbohydrates: 57g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 442mg | Potassium: 317mg | Fiber: 4g | Sugar: 3g | Vitamin A: 715IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 3mg

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