From the recipe box
Vegan Alfredo Pasta
Thai and Southeast Asian plates, grain bowls, and cross-cultural recipes from the wider kitchen.
- Meal format
- Global Food & Fusion
- Base
- Pasta
Onion, Broccoli, Zucchini, Yellow Squash, Mushrooms, Bell Pepper, Spinach
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 20 mins
- Total
- 35 mins
- Serves
- 2
Pasta
- 8 oz (225 g)fettuccine or your favorite pasta
Notes & Tips
- Store-bought oat milk works best. Homemade oat milk tends to thicken and become gummy much more quickly when heated.
- Whole wheat flour or rice flour work just as well as all-purpose flour if that's what you have on hand (that’s what I prefer!)
- Feel free to mix and match vegetables depending on what you have in the refrigerator. Broccoli, zucchini, yellow squash, mushrooms, bell peppers, and spinach all work wonderfully in this sauce.
- Tip: After cooking the pasta, rinse it briefly under cold water and toss it with a spoonful of olive oil. This helps keep the noodles from sticking together while you prepare the sauce.
- A Little Backstory
- Whether you're a holistic health seeker, following a plant-based diet, or simply lactose intolerant, this oat milk Alfredo is for you.
- I absolutely love pasta—especially a creamy Alfredo! As someone who's grown up with dry skin and skin allergies, I've leaned more toward holistic health approaches over the years. One recommendation I hear often is to avoid certain food combinations, and unfortunately, milk and salt (which basically means cooking with milk) is one of them.
- Of course, I still enjoy my favorite comfort foods from time to time, but I also like finding lighter alternatives that fit my lifestyle. This oat milk Alfredo has become one of those recipes. Even if that backstory doesn't resonate with you, don't let it stop you from trying this delicious, creamy, dairy-free pasta!
Step by step
Method
- 01
Cook the pasta according to the package directions until al dente.
- 02
Drain the pasta, rinse it briefly under cold water, and toss it with a teaspoon of olive oil to prevent it from sticking together. Set aside.
- 03
Heat 1 tablespoon of olive oil in a large pan over medium heat.
- 04
Add the diced onion and sauté until translucent.
- 05
Add the broccoli and cook until just tender. If using any optional vegetables, add them now and sauté until they are cooked but still have a slight bite.
- 06
Transfer all the vegetables to a plate and set aside.
- 07
In the same pan, add a little more olive oil if needed. Add the minced garlic and sauté until fragrant.
- 08
Sprinkle in the flour and cook, stirring constantly, until lightly golden. Be careful not to let it burn.
- 09
Slowly pour in the oat milk while whisking continuously until smooth.
- 10
Add the chili flakes, black pepper, Kitchen King masala (if using), and salt. Bring the sauce to a gentle simmer, whisking frequently, until it thickens to your desired consistency.
- 11
Return the cooked vegetables to the pan, then add the cooked pasta. Toss everything together until the pasta is well coated in the creamy sauce.
- 12
Cook for another 1–2 minutes, then remove from the heat.
- 13
Finish with a light drizzle of olive oil and serve immediately.
- 14
This creamy Vegan Alfredo Pasta is rich, comforting, and surprisingly light. It pairs beautifully with garlic bread, a fresh green salad, or simply on its own for an easy weeknight dinner.
