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Spaghetti in vegan Alfredo sauce

Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Italian
Servings: 8


  • 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


  • 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 saut√©s, 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)¬†