The inspiration for this Vegan Gluten Free Spaghetti Alfredo is my love of alfredo but desire to live and eat a healthier lifestyle. I saw this dish from a number of different sites – THE MINIMALIST BAKER, SIMPLE VEGAN BLOG and YUP ITS VEGAN. I said not only do I have to try it, I need to see how it works. The dish is made with no cream. The cream is developed by adding the pasta in dry and created as the starch is released into the water. It is quite amazing.
My wife was quite skeptical about this dish. I was pretty darn skeptical too. I frequently make cream dishes using coconut milk because I like the texture and flavor. Coconut milk has a certain creaminess to it to begin with. There is no cheese added to the dish which would make it creamier if you chose to add it in. But a cream sauce with no dairy and no cheese (I know cheese is dairy but you know what I mean), this is scientifically not possible.
Well I learned this is quite possible and quite good. Pasta has so much starch in it that the thickness comes out naturally. Look at the picture below of the noodles in the water. It looks darn right creamy because it is darn right creamy. My other learning on this dish, as with all recipes, is that texture is so important. I Spiralized both zucchini and carrots wanting to have more bite with the dish. These Spiralized vegetables are the perfect texture addition and also really add a punch of color. Here is a link to The Kitchn to give you some examples of spiralizer tools. So try this creamy, non-cream pasta dish for texture, lightness and great flavor. I just remembered that I also made a Vegan Tomato Vodka Sauce that worked similarly and was delicious.
The cast of characters.
The vegetables with spiralizer, and then, spiralized.
The building of the cream sauce and gluten free noodles added.
Everything in the skillet and all mixed together.
The Vegan Gluten Free Spaghetti Alfredo plated.
Vegan Gluten Free Spaghetti Alfredo
- 1 Lb Gluten Free Pasta
- 2 Medium Carrots
- 1 Medium Zucchini
- 1/4 Pint Grape Tomatoes
- 3 Tbsp Vegan Butter
- 4 Cloves Garlic Minced
- 1 Tsp Salt
- 2 Tsp Black Pepper
- 1 Tsp Granulated Garlic
- 1 Tsp Onion Powder
- 1 Tbsp Nutritional Yeast
- 1 1/2 Cups Coconut Milk
- 1/2 Cup Vegetable Stock
Spiralize the carrots and zucchini and set aside.
Add the butter to a skillet on medium heat and melt. Next, add in the minced garlic and cook for 1 minute until fragrant.
Add in the stock and coconut milk followed by the spices. Mix well and cook for 2 minutes. Add in the pasta and cook until it softens - 12 - 15 minutes.
While the pasta is softening, add the tomatoes into a small skillet and roast until they just begin to blister. You can add a little olive oil to the pan to start.
Add in the the zucchini and carrots and cook for 2 minutes just to warm through. Finish by adding in the roasted tomatoes.
Serve and enjoy!