Sun Dried Alfredo
3 tablespoons vegan butter (I use Earth Balance)
1 pound pasta
1/2 cup oil packed sun dried tomatoes
2 cloves garlic, minced
1 1/2 tablespoons flour
1 1/2 cups nondairy milk (I use soy)
1/2 cup vegan cream cheese (I use Tofutti)
1/2 cup vegan parmesan cheese
1. Bring to boil plenty of water with salt for pasta first, the sauce does not take that long to cook/prepare. Melt the butter in a saucepan over medium heat. Cook pasta according to package directions, and drain.
2. Chop 1/2 the sun-dried tomatoes and put in butter, adding the other 1/2 whole. Make sure and use some of the oil from the tomatoes for extra flavor! Add the garlic.
3. Once most of the liquid has evaporated, stir in the flour and slowly pour in the milk, while constantly stirring, until sauce begins to thicken and simmer.
4. Add the cream cheese and cook, stirring, until smooth, then remove from heat. Add the vegan parmesan cheese and stir to combine. Add some pasta water, if desired, and mix.
SO HOW'D IT GO?
Oh my gosh, I made this last week for a fancy dinner party with my boyfriend, and it was AMAZING. The sauce was a little thick, but it was a quick fix to add more almond milk. Also, I added some spinach, tomato basil seasoning. Next time I would leave out some of the vegan parmesan, because it added a little too much of the fake cheese taste.
SO GOOD, though. So good. We ate up every bite and passed out in a pasta coma, it was awesome.
Overall, its a yummy recipe. I thought that it was way too buttery and a little too thick. But, I did double everything in the recipe to make more of the sauce. So, next time, I would remove a Tbs of butter and add just a little more soymilk or water to make it thinner.
My boyfriend absolutely loved and claims that its the best vegan Alfredo sauce that has ever been made!
Thanks for sharing!