CREAMY COCONUT ALFREDO PASTA SAUCE
Servings 4 people
Calories 291kcal
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!
Nutrition
Calories: 291kcal | Carbohydrates: 11g | Protein: 5g | Fat: 28g | Saturated Fat: 24g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 886mg | Potassium: 365mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 5mg
