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CREAMY COCONUT ALFREDO PASTA SAUCE

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

  • 1 can full fat coconut milk
  • 1/2 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
  • 1/2 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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