Vegan Alfredo Pasta Bake
This vegan pasta bake became a fast favorite in our household. A creamy Alfredo sauce with vegan butter, cheese and unsweetened almond milk – comforting yet leaves you feeling not bogged down by dairy. Broccoli, spinach, brown rice noodles, basil & sage finish off this NOMMY dish! This recipe is GF, Vegan, & low-FODMAP but can easily be modified to any dietary desire.
Ingredients
Alfredo Sauce
- 4 tbsp dairy-free butter
- 34 g Rice Flour (or GF Flour of your choice) (1/4c)
- 600 ml Unsweetened Almond Milk (2.5c)
- 57 g Vegan Cheese (1/2c)
- 1 tbsp Nutritional Yeast
- 1 tsp Dried Basil
- Pinch Salt & Pepper
Pasta Bake
- 240 g Al-Dente Pasta Penne or Fusilli
- 500 g Extra Firm Tofu (cut into bite-size blocks)
- 1 Head Broccoli (cut into florets)
- 1 Bag Spinach
- 1 T Spring Onion (Green tops only if low-FOD)
- 57 g Vegan Cheese (for topping) (1/2c)
- 2 tbsp Sage
Instructions
- Preheat oven to 350/160c Fan. Set a pot to boil water (for Pasta)
- In saucepan, whisk together Butter and Flour (1 minute). Add Milk small amounts at a time until incorporated. Then add Cheese, Basil, and generously season with Salt and Pepper. Allow mixture to heat through and thicken, stirring occasionally.
- Cook Pasta ~5 minutes (undercook a bit, the pasta will finish in the oven). Meanwhile, saute Tofu for a few minutes per side, add Spring Onion, Spinach and Broccoli to pan to also cook a few minutes.
- In a large oven-safe casserole or glass dish, mix together all of your components and top with Cheese.
- Bake for 15-25 minutes, top with Sage before serving