Dairy-Free Coconut Fettuccine Alfredo
Love fettuccine alfredo but hate the way you feel after? Then give this dairy-free version a try.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 3-4 people 1x
Ingredients
Scale
- Gluten-free pasta of choice (or regular pasta if you prefer) – make as much as you need
- 1 can coconut milk
- 2 cloves garlic, minced
- 1/2 cup finely chopped onions
- 1 tbsp ghee (or other healthy cooking oil)
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 tsp thyme
- Juice of half a lemon
- 1/2 cup almond flour
- Optional for topping: fresh parsley
Instructions
- Start making pasta according to package.
- In a separate pot while the pasta is cooking, sauté the garlic and onion on low in the ghee for 2 mins (or other healthy cooking oil), then add coconut milk, nutritional yeast, spices, and lemon. Mix together.
- Then add almond flour to the coconut milk mixture and mix together. I used a whisk to make sure there were no chunks. Bring to a simmer.
- When pasta is done cooking, pour coconut milk sauce on top, and top with parsley if desired!
Notes
Serve immediately once sauce is done or keep sauce simmering slightly until pasta is ready to be served.