Minimalist Baker · by Minimalist Baker★ 4.9 (223)
30-Minute Vegan Alfredo (GF)
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 24%
CARBS 68G61% OF CAL
6G FIBER2G SUGAR60G OTHER
FAT 16G31% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegan alfredo made with creamy avocado and almond milk, tossed with pasta and peas. Ready in 30 minutes.
mainitalianpasta🍲 stockpot🍳 skillet🌀 blendergluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 8-10 ounces gluten-free pasta ((linguini, spaghetti, or fusilli))
- 3 Tbsp olive or avocado oil
- 4 large cloves garlic ((minced))
- 4 Tbsp arrowroot powder ((or sub all-purpose flour if not GF))
- 1 ¾ - 2 cups unsweetened plain almond milk
- ~1/2 tsp each salt and pepper ((to taste))
- 1/4 cup vegan parmesan cheese
- 4-6 Tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1 cup green peas ((if frozen, thaw at room temperature while pasta cooks))
- Red pepper flakes
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 24%
CARBS 68G61% OF CAL
6G FIBER2G SUGAR60G OTHER
FAT 16G31% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 428mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 450mg
- Calcium
- 207mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.