GF Vegan Alfredo
This delicious and creamy vegan Alfredo dish is both gluten-free and guilt-free. Cooked with protein-rich chickpea pasta.
Mmmm….
So after a work out (or not) you don’t have to feel so bad for indulging in a big plate of pasta.
GF Vegan Alfredo
Ingredients
- 8 oz Chickpea Pasta Shells
- 3 Tbsp Vegan Butter
- 2 Tbsp Minced Garlic
- 2 Tbsp Chopped Green Onions The bottom lighter parts
- 2 cups Full Fat Coconut Milk
- 1/2 tsp Finely Chopped Parsley
- 1 tsp Lemon Juice
- Salt to Taste
- Dash of Black Pepper
- 1/4 cup Vegan Parmesan Cheese + more for topping
- Chopped Green Onions & Parsley for Topping
Instructions
- Add pasta to a large pot of boiling, well-salted water with a bit of oil and cook according to package instructions. Drain and cover to prevent drying.
- Heat a medium sized pan over medium heat. Once hot, add butter.
- Next, add minced garlic and green onions for 5 minutes (may need to lower heat to prevent garlic from burning.)
- Then add 2 cups of full fat coconut milk. Keep cooking on medium-low heat for 10 minutes. Stir occasionally.
- Add parsley, lemon juice, salt and pepper.
- Stir in cooked chickpea pasta.
- Add vegan parmesan cheese. Cook until melted. Stir occasionally.
- Once cheese is completely melted. Serve with additional vegan parmesan cheese, parsley, green onions and black pepper.