I am always in such a rush when it comes time to make dinner. It seems like I run out of ideas daily and always around dinner time when I need to be quick with my decisions. Pasta always comes to mind and what I make is usually based off what I have in my refrigerator or pantry. Today I was really craving almost a Mac and cheese type of dish but I wasn’t in the mood to prep the cheese sauce.
I knew I could make a simple and quick Alfredo-like sauce. A roux, which for example is a simple mixture of butter and flour is quite easy to help give an Alfredo sauce the thickness it needs. It’s perfect in this vegan Alfredo sauce. I’m pretty sure you won’t be able to stop eating or you may not want to share. Please do so your loved ones can enjoy this dish alongside you! Perfect home cooked comfort food for your soul! Happy Tuesday!
To begin, add a large pot of water and bring to a boil. Once the water is at a rolling boil add in your pasta of choice. Cook as instructed probably around 10 minutes. Drain, rinse and set aside.
While your pasta is cooking add some olive oil to a hot skillet on medium-low heat. Add in your minced garlic and cook until fragrant about 2 minutes. Add in some fresh spinach. You only want to wilt the spinach. Mix the garlic with the spinach. Remove the spinach from the skillet and set aside.
Next, using the same skillet reduce the heat to low and add in your butter, let it melt. Then add in the measured flour. You’re making a roux. Whisk the flour and butter together to thicken around a minute or two.
After that is mixed together add in the almond milk, and white grape juice. Whisk the mixture together to evenly distribute the ingredients & let it simmer until it thickens.
Once it has thickened add in the nutritional yeast, lemon juice, vegan mozzarella and season with salt and pepper to taste.
Mix then add in the cooked garlic & spinach to your alfredo sauce.
In a small skillet add in your mushrooms. Cook until just darkened & tender, about 5 minutes.
Transfer your cooked pasta and mushrooms into the skillet with alfredo sauce & toss to coat evenly.
Garnish with more vegan mozzarella & diced tomatoes if desired. Serve immediately
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 16 ounces Pasta of Choice
- 1 tablespoon Extra Virgin Olive Oil
- 3 Cloves Garlic minced
- 1 bag Fresh Spinach
- ¼ cup Vegan Butter
- ¼ cup All-Purpose Flour
- 2 cup Plant-Based Milk
- ⅓ cup White Grape Juice
- 2 tablespoons Nutritional Yeast
- 1 mini Lemon freshly juiced
- ⅓ cup Vegan Mozzarella Cheese
- Sea Salt to taste
- Ground Black Pepper to taste
- 1 cup Mushrooms diced
- Grape Tomatoes chopped for Garnish
Ingredients
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- To begin, add a large pot of water and bring to a boil. Once the water is at a rolling boil add in your pasta of choice. Cook as instructed probably around 10 minutes. Drain, rinse and set aside.
- While your pasta is cooking add some olive oil to a hot skillet on medium-low heat. Add in your minced garlic and cook until fragrant about 2 minutes. Add in some fresh spinach. You only want to wilt the spinach. Mix the garlic with the spinach. Remove the spinach from the skillet and set aside.
- Next, using the same skillet reduce the heat to low and add in your butter, let it melt. Then add in the measured flour. You’re making a roux. Whisk the flour and butter together to thicken around a minute or two.
- After that is mixed together add in the almond milk, and white grape juice. Whisk the mixture together to evenly distribute the ingredients and let it simmer until it thickens.
- Once it has thickened add in the nutritional yeast, lemon juice, vegan mozzarella and season with salt and pepper to taste.
- Mix then add in the cooked garlic and spinach to your alfredo sauce.
- In a small skillet add in your mushrooms. Cook until just darkened and tender, about 5 minutes.
- Transfer your cooked pasta and mushrooms into the skillet with alfredo sauce and toss to coat evenly. Garnish with more vegan mozzarella and diced tomatoes if desired. Serve immediately
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
