Vegan, gluten-free Alfredo sauce

A delicious, easy comfort food!

Sometimes I am just in the mood for a rich, creamy pasta sauce and being vegan does not stop me! This dish will satisfy your cravings and leaving you feeling great afterwards.

I try to avoid mincing garlic whenever possible and for this recipe I leave the garlic in halves. It minimizes chopping and still allows for great flavor with a lower risk of overcooking the garlic. However, you could absolutely mince the garlic in this recipe. If so, no need to remove the garlic from the butter before making the roux; just leave it in and let it become part of your sauce.

Ingredients:

1 1/2 tbsp vegan butter

4 cloves garlic (peeled, halved, and de-germed)

1 tbsp gluten-free flour

250 ml (1 cup) oat milk

pinch nutmeg

pinch cayenne

salt & pepper

25 g (1/4 cup) grated vegan parmesan (optional)

115 g (about 4 large handfuls) baby spinach

225 g (8 oz) gluten-free, vegan pasta

Method:

1. Melt 1 tbsp butter on medium low in a small pot. Add garlic; leave to infuse for about 10 minutes

2. Remove garlic and put aside. Turn up heat to medium high. Add flour and stir to create a roux. Cook for 2 minutes

3. Slowly whisk in oat milk and allow mixture to come up to bubbling and thicken. Add nutmeg, cayenne, and salt and pepper to taste

4. Boil water and cook pasta per package instructions

5. In a medium frying pan, melt 1/2 tbsp vegan butter (or olive oil). Return garlic and add spinach. Sauté until spinach is gently wilted then turn off heat

6. Add hot, cooked pasta and warm Alfredo sauce to the spinach and stir

7. Top with vegan parmesan and fresh cracked black pepper. Serve warm

Serves 2