Vegan Alfredo Sauce + Pesto + Pasta!
Ingredients
- 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
Instructions
- 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.