Why You'll Love This Easy Vegan Alfredo

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Creamy Vegan Spinach Alfredo Pasta Close-up This isn't just another pasta recipe; it's a game-changer for your busy schedule. The original post from @compassionate1candy highlighted how "quick to make and easy to follow" it was, delivering "rich, creamy and such a comforting pasta dish." Even without vegan mozzarella, the flavors were a standout! It’s truly a testament to how simple ingredients can create something extraordinary.

This recipe answers common questions like: "How do I make a creamy vegan pasta sauce without nuts?" or "What's a fast, plant-based dinner for busy weeknights?" It’s also ideal for those exploring dairy-free options that don't compromise on taste or texture.

Ingredients

Yields: 2-3 servings Prep time: 5 minutes Cook time: 15-20 minutes

8 oz (about 225g) pasta of your choice (fettuccine or penne work great)
1 tbsp olive oil
2-3 cloves garlic, minced
8 oz (about 225g) mushrooms, sliced
5 oz (about 140g) fresh baby spinach
1 ½ cups unsweetened, unflavored plant milk (oat milk or soy milk for creaminess)
¼ cup nutritional yeast
1-2 tbsp fresh lemon juice (to taste)
Salt and black pepper to taste
Optional: Vegan parmesan for serving, or for extra richness, try adding 1/4 cup raw cashews (soaked and blended with milk).

Equipment

Large pot for cooking pasta
Large skillet or pan
Blender (optional, if using cashews)

Instructions

Cook the pasta according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sliced mushrooms. Sauté for 5-7 minutes until mushrooms are tender and lightly browned.
Add the fresh spinach to the skillet. Cook, stirring occasionally, until the spinach wilts down, about 2-3 minutes.
Pour in the plant milk and nutritional yeast. Stir well to combine. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasonings as needed. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Add the cooked and drained pasta to the skillet with the sauce. Toss gently to coat the pasta evenly.
Serve immediately, garnished with vegan parmesan if desired.

Ready-to-Serve Vegan Spinach Alfredo Pasta

Variations & Adaptations

Gluten-Free: Simply use your favorite gluten-free pasta.
Add Protein: Stir in cooked chickpeas, white beans, or pan-fried tofu for a heartier meal.
Extra Veggies: Feel free to add other quick-cooking vegetables like broccoli florets, peas, or diced bell peppers.
Spicy Kick: A pinch of red pepper flakes added with the garlic will give it a nice heat.
Cheesy Boost: While the original post proved it's delicious without, adding a sprinkle of shredded vegan mozzarella or a creamy vegan cheese alternative can enhance the richness.

Tips for the Perfect Creamy Alfredo

Reserved Pasta Water: Don't skip reserving some pasta water! The starch in the water helps the sauce emulsify and cling to the pasta beautifully, creating a richer, creamier texture.
Quality Plant Milk: Choose a high-quality, unsweetened, and unflavored plant milk (like oat or soy milk) for the best creamy consistency without unwanted sweetness.
Nutritional Yeast is Key: This ingredient is crucial for that savory, cheesy flavor in vegan alfredo. Don't be shy with it!
Adjust to Taste: Vegan sauces can vary, so always taste and adjust the lemon juice, salt, and pepper until it's perfect for your palate. The lemon brightens the flavors and balances the richness.

Ready to try this delightful dish? This Quick & Easy Creamy Vegan Spinach Alfredo Pasta is a comforting and satisfying meal that proves vegan cooking can be both simple and incredibly flavorful. Share your delicious creations and tag abillion to inspire others!