This recipe is the beautiful result of me having to get creative with the few ingredients I currently had in the house, to make myself something for lunch earlier this week. I needed to go grocery shopping but didn’t have the energy nor the time that day (who can relate?).
The sauce is based off a rough draft of a Nut-free Vegan Ravioli Sauce I came up with about a year (maybe year and a half…?) ago that I never got around to testing. Of course that recipe rough draft called for good fresh ingredients that I obviously didn’t have on-hand, so I heavily adapted it, simplified it, and cut the list of ingredients in half to make a super easy Alfredo sauce.
This Alfredo Pasta with Peas & Sun-Dried Tomatoes is;
Can be made in under 30-Minutes!
I hope you love this pasta recipe 🙂
2 Cups Uncooked Brown Rice Elbow Noodles
2 Tablespoons Vegan Butter
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Dried Parsley
1 Tablespoon Nutritional Yeast
1/2 Tablespoon Corn Starch
1 Cup Unsweetened Unflavored Soy milk or Coconut Milk beverage
1/2 Cup White Cheddar or Mozzarella Style Vegan Cheese, shredded (I use Daiya Mozzarella Style Shreds)
1/2 Cup Frozen Green Peas
1/2 Cup Sun-Dried Tomatoes, chopped
Salt and Pepper to Taste
Cook noodles according to package directions.
Melt vegan butter in a small (2 Quart) sauce pan, over medium heat. Then add in garlic powder, parsley, nutritional yeast, and corn starch, whisk to mix. Slowly whisk in soy or coconut milk, and vegan cheese.
Lower heat to medium-low. Simmer until thickened, about 5-8 minutes, whisking frequently. Once sauce is thickened stir in frozen peas. Cook until peas are warmed, about 2-3 minutes, stirring frequently. Add in salt and pepper to taste (I used about 1/8-1/4 Teaspoon each), if needed.
Mix the sauce and chopped sun-dried tomatoes in with the cooked brown rice noodles.
Garnish with Parsley, fresh Cracked Pepper, or a sprinkle of Nutritional Yeast, if desired.
Serves: 3-4 Prep Time: 5 Minutes Cook Time: 20-25 minutes