Creamy Coconut Alfredo Sauce

Got no cookies today, I just got tonight’s dinner for you instead. Pair this CREAMY COCONUT ALFREDO PASTA SAUCE with your favorite pasta! This time I used Papardelle because i was feeling like some thick noods and apparently gluten, but Greg made me make his with Banza (high maintenance hubby jkjk) and loved it, so any pasta will do! This recipe makes about 1 1/2 cups of sauce, and it’s so good, you’ll probably just drink the sauce and forget about the pasta part all together. Maybe.

CREAMY COCONUT ALFREDO PASTA SAUCE

5 from 1 vote

Nicole Modic

SERVES 4 people

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Ingredients

• 1 can full fat coconut milk
• ½ cup nutritional yeast
• 4 cloves garlic, mashed
• 2 tbsp coconut oil (use butter/ghee if not vegan because the flavor will be better)
• 2 tbsp tapioca flour or arrowroot flour (as a thickener)
• juice of one lemon
• 1 tsp sea salt
• 2 tbsp Italian seasoning
• ½ tsp black pepper

Instructions

• In a small sauce pan on the stove over medium heat, add the coconut oil or butter and the crushed garlic.
• Sauté for 1-2 minutes until garlic is fragrant.
• Next, stir in the coconut milk, nutritional yeast, lemon juice, salt, Italian seasoning, and pepper.
• Mix well.
• Then slowly stir in the tapioca/arrowroot flour, ensuring no clumps, by constantly stirring.
• Reduce heat to low and cover.
• Remove from heat after 3 minutes and stir again to make sure sauce has thickened
• Pour sauce over cooked pasta and toss to coat well.
• Garnish with parsley, red pepper, and sea salt!
• Enjoyyyyyyy!

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