Vegan Alfredo Sauce with Tagliatelle with Kale and Tomatoes
This easy gluten free vegan recipe for vegan Alfredo sauce is rich and satisfying. Quick to make and ideal for lunch or dinner my vegan pasta Alfredo is a regular on our menu!
Servings 4
Calories 530kcal
Ingredients
- 300 g tagliatelle (use gluten free to make this GF)
For the Sauce
- 75 g sunflower seeds
- 1/2 tbsp rapeseed oil
- 1 small onion (about 75g, 1/2 cup), peeled and diced
- 4 cloves garlic, peeled and chopped
- 1 tsp Dijon mustard
- 3 tbsp Nutritional Yeast
- 250 ml oat milk
- 2 tsp soy sauce
- 1 tsp mixed dried herbs
- ground black pepper to taste
For the Vegetables
- 1 tbsp rapeseed oil
- 75 g cavolo nero kale, chopped (stem removed and discarded)
- 150 g cherry tomatoes, quartered
Instructions
- Soak the sunflower seeds in a bowlful of boiling water for 20 minutes. Drain.
- Gently heat the oil in a small pan and fry the onion for about 5 minutes until soft but not browned.
- Add the garlic and fry for a further minute.
- Put the drained seeds, the cooked onion mixture and the remaining sauce ingredients into a blender and blend until smooth.
- Cook the Tagliatelle according to packet instructions, drain (reserving some of the cooking liquid) and rinse under a cold tap.
- Pour the sauce into a large pan and heat gently.
- Add the cooked pasta and stir until thoroughly coated (add a little of the reserved soaking liquid if the sauce is too thick). Cover to keep warm.
- Heat the oil for the vegetables in a large frying pan. Add the kale and tomatoes and fry gently for a few minutes until the kale has wilted. (Add a spoonful of water if necessary) Remove from heat.
- Serve the pasta topped with the cooked vegetables and more black pepper to taste.
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 530kcal | Carbohydrates: 72g | Protein: 20g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 242mg | Potassium: 659mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2246IU | Vitamin C: 34mg | Calcium: 180mg | Iron: 4mg