This recipe is super easy and delicious! I use gluten-free pasta. I hope you enjoy this recipe as much as we do!!
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup fresh basil optional
1 14 oz can full fat coconut milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons nutritional yeast
First add oil garlic and fresh basil. If you don’t have fresh basil you can substitute a half teaspoon of dried. Simmer garlic on medium for a few minutes then add the can of coconut milk. Next add your seasonings. Bring to a slow boil on medium heat stirring often. Cook 10 minutes then turn off burner and let cool while you start pasta. After your pasta is cooked and drained pour the Alfredo sauce over the pasta and gently stir. Add more salt to taste if needed. This pears fabulously with my Vegan Parm recipe and air fryer roasted butternut squash!
Bonus tip if you want to make it extra creamy you can take a second can of full fat coconut milk that has been refrigerated. Open the can and scoop only the hardened fat from the top. Do not use the extra liquid at the bottom. Add this to the other full can on the stove. You can use the remaining liquid in the second can to save for a smoothie.
Below is the best tasting and best texture gluten-free pasta I have used yet! It goes fabulously with my Alfredo sauce!