This eight-ingredient spaghetti is a great way to enjoy a lighter version of cheesy pasta alfredo. This easy-to-make pasta is topped with a creamy and garlicky vegan alfredo. We’ll show you exactly how to make it!
Alfredo’s Origins
Although fettuccini Alfredo is Italian, it’s actually not cream-based as you may think. We were also surprised. Authentic Italian is only made of pasta, butter, and Parmesan.
Alfredo di Lelio is believed to have created the dish in Rome, Italy, for his wife, who was pregnant. In the early 1900s, he served the dish to Hollywood actors in his restaurant. They loved it and took the idea to the US. The word became popular, and cream was added somewhere along the line.
The plant-based and grain-free versions are not traditional but are inspired by the idea and flavors of Americanized adaptation.
Vegan Spaghetti Squash Alfredo
This recipe is flavored with a vegan alfredo sauce. Cashews are used to create a creamy and rich base. Almond milk turns it into a sauce.
Garlic and salt add a “cheesy” garlicky flavor. Nutritional yeast is the cheese-like component. The cashews are soaked and drained, then blended with the other ingredients.
Next, we have our favorite veggie “pasta,” spaghetti squash. When cooked, it looks like spaghetti noodles but is packed with fiber. It’s also rich in vitamins B6, B5, and B3, as well as vitamin A precursors.
To add even more flavor to the spaghetti squash, it is lightly caramelized and seasoned with Italian herbs, garlic, and red pepper flakes.
The sauce is then poured on top of the noodles and heated until it thickens and bubbles (swoon!) The optional addition of vegan Parmesan, red pepper flakes, fresh basil, or parsley takes this dish to the next step!
Ingredients
PASTA
- Cooked spaghetti squash: 4 cups (see Step 1 for instructions).
- Use 1 Tbsp of water (or just enough oil to cover the pan).
- Enjoy one healthy pinch of sea salt plus more to your taste
- 1/4 tsp Italian herbs (basil + oregano)
- 1/8 tsp Garlic powder
- One pinch of red pepper flake, optional
SAUCE
- 1/4 cup raw cashews
- Add more garlic to taste
- 2 Tbsp nutritional yeast
- Add more salt to taste. 1/4 to 1/2 teaspoon sea salt
- Use 3/4 cup plain unsweetened almond milk or another dairy-free milk such as rice or hemp.
- One handful of fresh basil ( optional).
FOR SERVING optional
- Fresh herbs (basil and parsley)
- Vegan parmesan cheese (or additional nutritional yeast)
- Red pepper flake
Instructions
- SPAGHETTI SQUASH: Cook your spaghetti squash using our oven method or Instant Pot method. When the spaghetti squash is slightly cooled down, use a fork and fluff it to make it more stringy. Measure out approximately 4 cups of spaghetti squash and set it aside.
- SAUCE Prepare sauce by soaking cashews raw in hot water for 15 minutes.
- After 15 minutes, drain the cashews. Rinse them and then add them to a blender. Blend the remaining ingredients in the sauce (almond milk, nutritional yeast, and garlic) until smooth and creamy. The sauce should be thin enough to pour (add water if necessary).
- Add more nutritional yeast to increase the cheesiness. Salt is also added according to taste. Garlic can be used for an extra kick. Set aside. Note: You can also add a few handfuls of fresh basil to the mixture at this point for added flavor.
- PASTA Heat a large skillet over medium heat. (Nonstick or cast-iron work best because stainless steel is sticky.) Then, add the spaghetti squash to the pan.
- Add a generous pinch of Italian herbs, garlic, red pepper flakes (optional), and a good amount of salt. Use a spatula to mix. Cook the squash for 3-4 minutes or until it is hot and slightly browned.
- Add the sauce to the squash and toss/stir to coat. Continue to cook for 1-2 more minutes or until the sauce has bubbled and is slightly thickened.
- Garnish with red pepper flake, vegan Parmesan cheese, or fresh herbs like parsley and basil (optional). You can also add a few Best vegan meatballs for a heartier dish!
- STORAGE Store leftovers in the fridge for 3-4 days. (Reheat in the microwave or on the stovetop to a hot temperature. Add a small amount of dairy-free milk when it seems dry). It’s not freezer-friendly.
