Vegan Alfredo Pasta Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta noodles in a creamy vegan alfredo sauce made with cashews, nutritional yeast, and miso, topped with homemade vegan mozzarella. Satisfying comfort food for vegans and omnivores alike.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 14 oz rigatoni, penne, or other short pasta ((gluten-free if preferred))
- 3 tablespoon vegan butter
- 1 yellow onion (finely chopped)
- 4 cloves garlic (minced or pressed)
- 1/4 cup all-purpose flour ((gluten-free if preferred))
- 3 cups plant-based milk ((such as oat or soy))
- 2 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon fresh parsley (divided)
- 1/2 cup raw cashews
- 1 1/4 cup plant-based milk ((such as oat or soy))
- 3 tablespoons tapioca starch ((see notes for substitutions))
- 1 teaspoon apple cider vinegar or lemon juice
- 1/4 teaspoon garlic powder
At a glance
PER SERVING · TIME 55M
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
- 45m
- Sodium
- 444mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 336mg
- Calcium
- 281mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 444MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.