Pasta with Spicy Alfredo Sauce and Greens
Recipe type: Entree, Pasta
Cuisine: Italian
  • 1-lb. gluten-free pasta
  • 2 Tbs. vegan butter or oil
  • 4 garlic cloves, minced
  • ¼ tsp. crushed red pepper
  • 2 containers So Delicious Culinary Coconut Milk
  • ¼ cup vegan parmesan or nutritional yeast
  • A pinch of ground nutmeg
  • Kosher salt and black pepper to taste
  • A large bunch of greens, stemmed and chopped
  • Lemon zest and juice
  • Fresh basil leaves, for garnish
  1. Bring a large pot of water to a boil. Add a handful of salt and the pasta.
  2. Cook until the pasta is al dente.
  3. Reserve a cup of starchy cooking water before draining the pasta.
  4. Set aside.
  5. In a deep saucepan, melt the vegan butter over medium-high heat.
  6. Add the garlic cloves and crushed red pepper and cook until fragrant, about 1 minute.
  7. Mix in the coconut milk. Loosen it up with some of the reserved starchy cooking water, about ¼ cup at a time until the sauce is thick but pourable.
  8. Add in the vegan parmesan or nutritional yeast, the nutmeg, salt and pepper.
  9. Lower the heat to medium and let the sauce cook for 2 minutes.
  10. When the sauce is to your desired consistency and the seasonings are to your taste, add in the pasta and toss to coat it in the sauce. If the sauce gets too thick, add more starchy cooking water.
  11. Mix the chopped greens into the pasta and let them wilt from the heat.
  12. Remove the pasta from the heat and grate some lemon zest over the top. Add a squeeze of lemon juice, if desired.
  13. Serve in bowls with fresh basil for garnish and extra lemon slices and vegan parmesan, if desired.
Recipe by The "V" Word at