This vegan pasta alfredo is lactose-free and plant-based while still having the creamy, smooth textures and flavors of a regular alfredo sauce. Multo™ by CookingPal®’s multi-functional design lets you cook the pasta and sauce with just one machine. To make it even easier, Multo™ comes with a Simmering Basket that can be used to easily drain the pasta. Do not be fooled by this veggie-filled, non-dairy alfredo - it still tastes just as rich and delicious as any other pasta dish!
How to make vegan alfredo pasta with mushrooms and spinach with Multo™ by CookingPal®?
1. Cook the pasta.
Boil water in the pot and add pasta to cook. Once finished, drain the pasta using the simmering basket and place it in a heat-proof bowl with the spinach.
2. Cook the sauce.
Begin by chopping and sautéing the onion and garlic. Once they are fragrant, add the rest of the ingredients for the sauce and allow them to cook together. After a few minutes, blend these ingredients into a smooth, creamy sauce to add to your pasta.
3. Serve and enjoy!
Toss pasta in the alfredo sauce and serve garnished with freshly grated cheese and chopped parsley.
Cooking tips and tricks
Add a drizzle of olive oil over the pasta when you transfer it to the bowl to keep warm to prevent the pasta from sticking together.
For the more adventurous chef, try making your own vegan Parmesan cheese to use in this recipe! Multo™ has an easy-to-follow recipe for vegan Parmesan that you can make right at home.
What are the variations of this vegan pasta alfredo?
Use your favorite plant-based milk in this recipe! Almond and oat milk are great options as they have a richer flavor and therefore will add creaminess to the sauce; if you choose one of these kinds of milk, Multo™ has guided recipes to make them yourself!
Required Accessories
Simmering Basket
The final verdict on this vegan pasta alfredo - how does it taste?
Made with plant-based ingredients and suitable for vegan diets, this pasta dish is a healthy yet delicious alternative to regular alfredo. It’s:
Cheesy
Hearty
Veggie-filled
Luscious
& Nutritious!
Start your cooking adventure today! Don’t forget to share your creations by tagging us @cookingpalofficial and hash tag #MyCookingPal. Discover more delicious content by following us on social media.
This vegan alfredo gets its cheesy flavor from nutritional yeast, tahini, and white miso. Mushrooms and spinach make this a complete meal.
Ingredients
2 OZ / 60 G baby spinach
72 OZ / 2L water
8.75 OZ / 250 G egg-free fettuccine pasta
2 TSP fine sea salt
3 OZ / 90 G yellow onion
3 EA garlic cloves
2 TSP extra-virgin olive oil
10 OZ / 300 ML unsweetened plan-based milk of choice
2 OZ / 60 G tahini
0.75 OZ / 20 G nutritional yeast
1 TBSP all-purpose flour
1 TBSP white miso
2 TSP fresh lemon juice
0.25 TSP black pepper
8 OZ / 225 G brown mushrooms
2 TBSP vegan Parmesan cheese
Directions
Weigh spinach into mixing bowl. Transfer to a large heatproof serving bowl and set aside.
Pour the hot water and salt with a little oil into the mixing bowl. Heat for 5 minutes / 265°F|130°C / speed 1 / reverse.
With the simmering basket in the mixing bowl add the pasta. Use tongs to gently press the pasta down into the water. Cook 10 minutes / 220°F|105°C / speed 1 until the pasta is tender with the measuring cup in place.
Remove pasta using the spatula hook draining the water, transfer to the serving bowl with spinach and cover to keep warm. Wash the mixing bowl.
Quarter the onion, then peel and cut out the root end. Peel the garlic cloves. Add onion, garlic and oil to the mixing bowl. Chop for 8 seconds / speed 6. Use spatula to scrape down sides of mixing bowl.
Sauté onion and garlic for 4 minutes / 248°F|120°C / speed 1 / reverse.
Add milk, tahini, nutritional yeast, flour, miso, lemon juice, pepper and 1 teaspoon salt to the mixing bowl. Cook for 4 minutes / 230°F|110°C / speed 2 / reverse.
Blend for 30 seconds / speed 9. Use spatula to scrape down sides of mixing bowl.
Add sliced mushrooms to mixing bowl. Cook for 4 minutes / 265°F|130°C / speed 1.
Scrape sauce into serving bowl with pasta and spinach and toss with tongs to combine.
