Vegan Alfredo Pasta

The other day, I made some of the best pasta I have ever had. To give you a little bit of backstory, I was originally in the mood for some creamy chicken alfredo. To my demise, my chicken was not thawed. This may have been a blessing in disguise because I had been trying hard to cut back on meat anyway. That is just what I did with this meal. No meat, or any other animal products whatsoever. It was so good that I forgot it was vegan. 

Don’t get me wrong, vegan food is wonderful, fun to make and is typically pleasing to my palate. And, while I do enjoy vegan dishes from time to time, it is not my primary focus when I make my meals. This pasta recipe that I am sharing with you is Vegan Alfredo Pasta and trust me when I say that it is everything to write home about. 

Vegan Alfredo Pasta

5 from 1 vote
Recipe by Madison Course: MainDifficulty: Easy


Prep time


Cooking time




  • 2 cups 2 pasta, cooked according to package instructions (I used fusilli, but anything with grooves and ridges is a good option)

  • 2 tablespoons 2 olive oil

  • 1/2 1/2 red onion, diced

  • 1/2 cup 1/2 almond milk

  • 1/4 cup 1/4 cashews

  • salt and pepper, to taste

  • 1 1 roma tomato, diced

  • 1/2 cup 1/2 arugula

  • 1 cup 1 spinach

  • 1/2 teaspoon 1/2 crushed red pepper

  • 1 teaspoon 1 garlic powder

  • 1 teaspoon 1 oregano

  • 1/2 cup 1/2 water


  • To a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat and sauté the red onion until translucent (about 4-5 minutes).
  • Meanwhile, to a blender, blend almond milk, cashews, salt and pepper.
  • Pour the sauce into the same skillet as the onions and stir.
  • Turn the heat down to medium and add the tomatoes, arugula, spinach, crushed red pepper, garlic powder and oregano. Add water as needed.
  • Add the pasta and toss.
  • Serve and Enjoy!

In all, this whole meal took about 15 minutes to bring together. While I boiled my pasta, I diced up and sauteed some red onion with 2 tablespoons of olive oil over medium-high heat. Next, I blended the ingredients for the vegan alfredo sauce in the blender. All I used to make the sauce was ½ cup almond milk, ¼ cup raw cashews, salt and pepper, to taste. After those ingredients were nicely blended, I added them to the skillet with the sauteed onion.  

And, what I loved about making this dish is that I had everything that I needed in my refrigerator and pantry to create it. I started by chopping up half of a purple onion and half of a roma tomato. When buying your pasta, be sure to make sure it is vegan. This can be something to overlook as most pre-packaged pastas are created to be vegan Although, fresh pasta is made with eggs. The pasta’s packaging will indicate whether or not the pasta was made with eggs. Be sure to read all of the fine print to confirm!

Another thing that I love about this Vegan Alfredo Pasta is that it is inexpensive to make. Since I used what I had on hand, I didn’t have to buy anything from the grocery store to make it. It was a very reasonable meal. If you are an avid cook, I am certain that you can whip this dish up in your own way with exactly what you have in hand. I love my pasta with a little kick to it. So, I used crushed red pepper and black pepper.

The next time I make this, I want to incorporate more veggies. I definitely plan on using a lot of broccoli, carrots, different types of onions, roasted red pepper, zucchini and asparagus. Any vegetable that you love will truly go well with this pasta and alfredo sauce. As long as you keep the veggies slightly crunchy and the pasta al dente, the texture of your meal will work really well for you. I do not like mushy ingredients in my pasta dishes. Slightly crunchy is the best way to make it. It is so much more enjoyable that way. I hope you find this pasta easy and fun to make and enjoy eating this vegan meal!

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