Dairy Free Alfredo Sauce with Kale and Peas
Whip up this Dairy Free Alfredo Sauce for dinner tonight! It's blended together in just a couple of minutes then poured on your favorite hot, al dente pasta. Add in some hearty kale and green peas for a boost of nutrition and enjoy in just 30 minutes!
Servings: 2 servings
Calories: 596kcal
Ingredients
- ½ pound of pasta of choice
- ½ bunch of kale (3 to 4 leaves, stems removes, chopped)
- 1 cup of frozen peas
- ¼ cup of raw, hulled pumpkin seeds
- 1 shallot, peeled and quartered (can also use about ¼ cup onion)
- 2 Tablespoons of nutritional yeast
- 3 garlic cloves, peeled
- ¾ teaspoon of salt (or to taste)
- 3/4 cup of non dairy milk
- Pinch of nutmeg
- Black pepper to taste
- 1 teaspoon of fresh lemon juice
Instructions
- Cook pasta according to package instructions. In the last 2 minutes of cooking, add chopped kale and peas. Drain and return to the pot.
- While pasta is cooking, place all ingredients for alfredo sauce, pumpkin seeds, shallot, nutritional yeast, garlic cloves, salt, nutmeg, pepper to taste, plant-based milk, and lemon juice into a blender (the higher speed the better), and blend until completely creamy. For a standard, non-high speed blender, this may take 1 to 2 minutes. Scrape down the sides as needed.
- Pour the contents of the blender into a small saucepan and cook over low heat, stirring constantly, until sauce begins to thicken, about 3 to 4 minutes. Season to taste.
- Pour alfredo sauce over pasta and veggies, stir well, and serve immediately.
Notes
- Use a good high-speed blender: The more powerful your blender, the easier it will be to blend the ingredients into creamy goodness.
- Add plant-milk if your sauce becomes too thick: Once the dairy-free Alfredo sauce cools, the creamy pasta sauce will thicken considerably. Loosen it back up with a splash of dairy-free milk or vegetable broth as needed.
- Sauté the shallot and garlic if time allows. Cooking the shallot and garlic before blending will help release their natural oils and aromas, creating a richer sauce. If time allows, heat a tablespoon of olive oil or broth in a medium saucepan and sauté the shallot and minced garlic for 2-3 minutes first.
Nutrition
Calories: 596kcal | Carbohydrates: 105g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1025mg | Potassium: 823mg | Fiber: 12g | Sugar: 9g | Vitamin A: 3804IU | Vitamin C: 63mg | Calcium: 255mg | Iron: 4mg
