Vegan Alfredo Sauce with Pesto and Pasta of Course!
Witness a truly heavenly match-vegan alfredo sauce meets pesto. Why is this not a bigger thing? It is simply divine! In this episode of #LunchBreakLIVE, two time TEDx speaker Rachel Parent will show us how it is done.
Rachel began with the alfredo mixture of almond milk, flour, vegan butter, and a pinch of salt. Once that was well blended, she moved onto the pesto sauce. She threw the pesto ingredients in…garlic, basil, olive oil, and walnuts, and blended. Then she mixed that in with the Alfredo, added some cooked noodles, and she had this amazingly fresh and creamy dish that combines two longtime favorite Italian dishes–Alfredo and Pesto. Now that’s a relationship I want to see last forever! My new favorite dish. If you’re oil-free, you could heat up the pan and just use the almond milk, flour, and salt stirred together. And in lieu of oil in the pesto, add more nuts, as they’ll provide plenty of oil once they’re blended together.
Let’s Learn About Our Chef!
Rachel Parent is an environmental youth activist and founder of Kids Right to Know, a not-for-profit organization that educates youth about the connection between food and climate change while advocating for GMO labeling in Canada. A media veteran, she’s given dozens of interviews including a debate with Kevin O’Leary on CBC. She’s an international and two times TEDx speaker, the founder of Gen-Earth Events, an environmental film platform, and has started a monarch butterfly conservation program, raising and releasing up to 2000 monarchs to date.
Now Back To The Vegan Alfredo Sauce, Pesto Style!
I love me some alfredo! Pasta alfredo was a favorite of mine when I was a kid, and still is! Now you can have homemade vegan alfredo sauce…with a twist! Alfredo and pesto sound like a delicious combination, so I am certainly going to try this recipe! I am posting it below so you too can give this one a try. The way Rachel made it looks divine. The secret to alfredo is the creaminess, and it appears that she totally nailed that part! So if you love creamy alfredo and you love pesto, this pasta is for you!
Vegan Alfredo Sauce + Pesto + Pasta!
- Cooked rice or millet noodles
- 1 TB of vegan butter or just heat up the pan if you're oil-free
- 1/2 cup of Almond or oat or other plant milk
- 1 TB of organic gluten-free flour
- Salt to taste
- For Pesto:
- Basil a small bunch
- Olive Oil enough to make easily blendable, 1-2 TB
- 3 TB of chopped Garlic
- A handful of Walnuts use sunflower seeds if allergic to nuts
- Heat up the pan, and add vegan butter if desired.
- In the meantime, cook noodles.
- Add plant milk and flour to the pan, and stir until well blended.
- Once the flavors are mixed, start the pesto. Place all ingredients in the blender except for the walnuts and blend until smooth.
- Lightly blend the walnuts in, keeping the pesto chunky.
- Mix the pesto into the alfredo, and add the noodles, and coat them thoroughly.
Thank You For Stopping By For This Delicious Vegan Alfredo Sauce Experience!
Thanks so much for joining us on this episode of #LunchBreakLIVE. I don’t know about you but I really enjoyed learning how to make this creamy bowl of heavenly vegan alfredo sauce, and I can’t wait to make it for myself. If you are looking for other delicious vegan recipes to cook up at home, be sure to check out the many we have available to you, from all over the world. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.