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
Scale
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1/2 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
- 1/2 cup shredded mozzarella (or vegan mozzarella)
- 1/2 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 tbsp 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