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
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
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!
Serve immediately once sauce is done or keep sauce simmering slightly until pasta is ready to be served.