I'm a big fan of pasta. And more specifically, I LOVE a good, creamy, saucy pasta (Alfredo? Carbonara? Yes please!). But, as someone who doesn't quite do too well with dairy and is trying to avoid it, I had to find some creative ways to make some of my favorite pasta dishes.
And that's how this dish was created! This Sun-dried Tomato Alfredo is so creamy and flavorful, and can be made completely without dairy products! Not to mention, it's SO simple and quick to make. I can whip this up for dinner in 20 minutes, and the family absolutely loves it. For some added protein, I like to add some chicken, shrimp, or vegan protein to the dish. But, of course, you can simply make this recipe as-is –– it'll still be DELICIOUS!
Just look at that creamy goodness 😍 YUM! You can make this recipe using either vegan shredded mozzarella, or normal shredded mozzarella cheese, whichever you want! Or you can omit the cheese altogether. And pro tip: If you want to add some spice, up the amount of red pepper flakes you put in the pasta! It adds such a nice kick.
Now this recipe makes 4 servings, but if I'm to be honest, it really only serves 2 in my household 🙈. The whole family scarfs it down (and the little one, who LOVES creamy pastas and mac 'n cheeses, didn't even realize it was dairy-free... whoo!).
Top this pasta off with some fresh parmesan cheese (or nutritional yeast/vegan parmesan for you dairy-free folks out there) and some fresh basil, and you've got yourself a GORGEOUS dish to share with others. (Or eat it all yourself 😆)
So... without further ado, I give you my recipe for a creamy sun-dried tomato alfredo! Enjoy!
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Creamy Sun-Dried Tomato Alfredo (Dairy Free)
- Total Time: 25 minutes
- Yield: 4 1x
Description
This sun-dried tomato alfredo is SO creamy and FULL of flavor. And the best part is, it can be made completely VEGAN! (Just use vegan mozzarella cheese!) This recipe is so simple and quick to make, and is a huge hit for the entire family.
Ingredients
- 1 tbsp olive oil
- 4 garlic cloves, minced
- ½ cup (1.5 oz) sun-dried tomatoes, finely chopped (if in oil, drain and blot out oil)
- 2 tbsp all purpose flour (or arrowroot flour)
- 1.5 cup almond milk
- 2 tbsp tomato paste
- ½ cup shredded mozzarella (or vegan mozzarella)
- ½ tsp paprika
- 1 tbsp dried basil
- 1 tbsp oregano
- 1 tsp red pepper flakes
- salt to taste
- 8 oz pasta (dry)
Instructions
- Boil 8 oz of pasta and set aside
- In a saucepan, heat olive oil over medium heat
- Add the minced garlic and chopped sun-dried tomatoes, cook until fragrant (about 1 minute)
- Add 2 tablespoon of all purpose flour, and allow to cook (about 1 minute)
- Stir in almond milk, bring to a simmer, and allow the mixture to thicken
- Mix in tomato paste and shredded mozzarella
- Add paprika, basil, oregano, and red pepper flakes and mix thoroughly
- Add salt to taste
- Mix in the cooked pasta
- Enjoy!
Notes
If you want to add in a protein, simply add it in with the minced garlic and sun-dried tomatoes and allow to cook thoroughly!
- Prep Time: 10
- Cook Time: 15
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