This vegan Alfredo pasta is a cheesy, plant-based weeknight meal that will please even the pickiest of eaters! Topped with coconut bacon, it’s a time saver ready in just 15 minutes!
It’s September, which means fall is (hopefully) right around the corner
As much as I love summer, there is something so exhilarating about that first cool day of autumn. My birthday comes in this month as well, so maybe that’s where my excitement originates? I DO know many people that would agree with me–fall is the best season.
Autumn means comfy sweaters and cozy foods, and pasta dishes are often though of as ultimate comfort food. They are affordable to create, satisfying, and very customizable! Today, we’re whipping up some creamy vegan Alfredo. It’s basically a hug in a bowl.
What is orecchiette?
Orecchiette, or “little ears” in Italian, are small pasta shapes that are perfect for envelopment of cream-based sauces. To keep this dish light I use a simple almond-milk base, but I am sure that cashew cream could amp this up even further.
A number of small veggies could work in this vegan alfredo; I believe asparagus or broccoli would both be lovely. Peas are fun because (as you can see in the photos) they get caught inside the little noodles and provide that pop of bright flavor.
Arrowroot starch helps the sauce come together, and you don’t even need to drain the pasta! Talk about a one-pot meal.
How do I make coconut bacon?
Coconut bacon is optional, but I encourage you to give it a go. Unlike most recipes that call for liquid smoke, I bet you already have every seasoning in your pantry already. The chips provide a crisp and salty contrast to cheesy pasta noodles.
- First, you’ll marinate some large coconut slivers in a savory mixture or paprika, soy sauce, and maple syrup.
- Then, you’ll heat a cast iron skillet with some olive oil. Once hot, into the pan goes the coconut!
- All that’s left is to sauté the coconut for a few minutes until nice and crispy.
My goal this fall is to create more simple dinner options for you readers–anything that saves a few minutes is useful this time of year! Thankfully, these quick meals can still be plant-based, delicious, and affordable. Not to mention, they will please young eaters
Are there any specific recipes you’d like to see more of? Feel free to comment below! Be sure to let me know on Instagram if you make this dish
How to make vegan Alfredo:
Creamy Alfredo Pasta with Coconut Bacon
- 1 tsp olive oil
- 4 cloves garlic (minced)
- 4 cups water or veggie broth
- 3 cups unsweetened plain almond milk
- 1 lb orecchiette pasta
- 1 and 1/2 cups frozen peas
- 2 tsp lemon juice
- 3 TBS Nutritional yeast
- 3 TBS cornstarch or arrowroot (+ 3 TBS water, whisked in a small bowl)
- salt and pepper
- 1 TBS olive oil
- 1.5 cups large coconut flakes
- 4 TBS soy sauce or tamari
- 1 tsp smoked paprika
- 1 TBS maple syrup
- Combine all ingredients for coconut bacon in a small bowl and set aside to marinate.
- Heat olive oil in a large pot over medium heat. Sauté garlic for a couple of minutes, stirring frequently until fragrant. Add in vegetable broth and milk and bring to boil. Once boiling, add pasta and cook according to package directions but do NOT drain.
- While pasta is cooking, start on your bacon. In a cast iron skillet, heat olive oil over low until glistening. Add in marinated coconut and stir consistently until crisp and browed. Turn heat up to medium if needed. It should take about 7 minutes. Adjust seasoning to taste, adding a little salt, pepper, and more nutritional yeast.
- One minute before pasta is finished cooking, add in peas, lemon juice, and nutritional yeast. Add in cornstarch/arrowroot mixture slowly, stirring the whole time. Turn off heat. While stirring your pasta should start to thicken up. Let sit for a minute.
- Serve pasta with additional vegan cheese and coconut bacon.