Spaghetti in vegan Alfredo sauce
Servings: 8
Ingredients
- 16 oz Spaghetti
- 2 cups Almond milk unsweetened
- 1 tbsp Garlic sliced
- 1/2 cup Parsley chopped packed
- 2 tbsps Olive oil
- 1 tbsp Plain flour
- Salt to taste
Instructions
- Start to cook the pasta as per the box directions to al dente, season well with salt
- Put a large skillet on low heat, add olive oil, add the garlic
- As the garlic sautés, sprinkle the plain flour and fry
- Now add the almond milk and stir to bring to a slow boil
- Sprinkle half the parsley leaves, season with salt and optionally with red pepper flakes
- Drain the spaghetti and add it directly to the sauce, give it a good stir to ensure coating completely
- Sprinkle the remaining parsley on top and parmesan cheese (optional)