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😂Without the peas this dish could practically pass as boxed mac n’ cheese!
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