This 25-minute creamy, dairy-free and high-protein alfredo lemon pasta is a spin on classic alfredo pasta. It is a family-favourite and a great simple weeknight recipe. It’s creamy, loaded with veggies, and high in plant protein. It’s completely vegan and can also be made oil-free and gluten-free.
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4
Ingredients
- 1 onion
- 2 tbsp olive oil (see notes for oil-free)
- 3 cups cherry tomatoes
- 1 green pepper
- 2 blocks of silken tofu (about 400g each)
- 2 lemons (about 6 tbsp lemon juice)
- 3-4 garlic cloves
- 1 tsp salt
- 6 tbsp nutritional yeast
- 500g pasta
- Vegan parmesan to serve (optional)
Equipment
- Blender or food processor
- Frying pan
Instructions
- Cook pasta according to package directions.
- Chop your onion then fry in olive oil on medium heat until translucent.
- Chop pepper and cherry tomatoes, then add to the pan with onions.
- Make the creamy lemon sauce by adding silken tofu, lemon juice, garlic cloves, salt and nutritional yeast to a blender or food processor and blending until smooth.
- Mix the sauce in with the veggies then add in the cooked pasta.
- Serve the alfredo lemon pasta with vegan parmesan and enjoy!
Notes
*For an oil-free version, fry onions in a few tbsp of vegetable stock or water.
*For a gluten-free version, substitute gluten-free pasta for white pasta.
