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Gluten-Free Vegan Almond Alfredo Pasta

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What’s on your spring table for dinner?  I absolutely love a creamy pasta dish, however, finding a gluten-free recipe, or vegan choice on a menu is difficult.  No worries, we’ve created an extremely quick and easy, gluten-free vegan almond Alfredo sauce you will love!

Gluten-Free Vegan Almond Alfredo PastaStarting out with a high-quality, gluten-free pasta is important when making trying to please any pasta lover.  My favorite “go-to” pasta is Tinkyada  rice pasta.  If you follow the cooking directions on the package (must follow exactly) the pasta will turn out perfectly every time.

Gluten-Free Vegan Almond Alfredo PastaSimple Living Tip:  No worries if you can’t find fresh English peas…simply use organic frozen peas.    

Gluten-Free Almond Alfredo Pasta
Yields 4
A creamy gluten-free pasta made with our own vegan almond Alfredo, spring peas, and mushrooms.
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Pasta
  1. 1 package Tinkyada rice pasta (prepared according to package directions)
  2. 1 tablespoon extra-virgin olive oil
  3. 1 small yellow onion, diced
  4. 2 cloves garlic, minced
  5. 1 cup of your favorite mushrooms, cleaned and sliced (we used shiitake because that's what we had on hand)
  6. 1 cup fresh English peas, or frozen peas
  7. large pinch high-quality sea salt
  8. fresh cracked pepper
Almond Alfredo Sauce
  1. 1 tablespoon extra-virgin olive oil
  2. 1/2 yellow onion, diced
  3. 2 cloves garlic, minced
  4. 1 cup blanched almonds
  5. 1 cup almond milk
  6. 1 tablespoon Nutritional Yeast Flakes
  7. 1/4 teaspoon freshly grated nutmeg
  8. 1/2 teaspoon fine sea salt (I typically use Himalayan sea salt)
  9. Fresh cracked pepper to taste
Almond Alfredo Sauce
  1. In a medium-size pan, over medium heat, add diced onion. Sauté 2-3 minutes, add minced garlic and continue to cook another minute or two.
  2. In high-speed blender, place almonds, almond milk, sautéed onion & garlic, Nutritional Yeast Flakes, nutmeg, salt, and pepper, and blend until creamy. Taste and adjust salt / pepper if needed. Set aside.
Pasta
  1. Heat a large sauté pan, or iron skillet over medium-high heat, add 1 tablespoon extra-virgin olive oil, diced onion, and mushrooms. Sauté 3-4 minutes, add minced garlic and peas. Continue to cook for another minute or two. Add pasta, sea salt and pepper.
  2. Stir in the Almond Alfredo sauce, adjust seasonings, and serve warm.
Notes
  1. Gluten-free, Vegan
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