Artichoke Tomato Alfredo
Submitted by nbailey46
Dairy-free artichoke and tomato sauce over pasta with fresh basil, garlic, and soy milk. A light vegan-friendly twist on classic Alfredo.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
30 minThis is Alfredo gone plant-based, and it works.
Fresh tomatoes, onion, garlic, and basil saute in artichoke liquid, then canned artichoke pieces and soy milk thicken into a chunky, creamy sauce with a little whole wheat flour. No butter. No cream. No cheese. Just bold, clean flavors.
Pour it over fettuccine, spaghetti, or macaroni and you’ve got a 30-minute meal that’s light on your stomach but big on satisfaction.
Variations
- Use rice milk instead of soy milk for a slightly sweeter sauce
- Toss in a handful of spinach or kale with the artichokes for extra greens
- Top with nutritional yeast for a cheesy, umami boost without dairy
Chef Tips
- Saute the base in the artichoke can liquid instead of oil for extra flavor
- Don’t overcook the artichokes. They just need to heat through
- Add the flour gradually and stir well to avoid lumps in the sauce
Ingredients
Directions
Prepare fettucini, macaroni or spaghetti noodles al dente. Place onion, tomato, garlic and basil in a non-stick pan and sauté in a little the of the liquid from the can of artichokes. Cut the artichokes into small pieces. Add the artichokes (and liquid) into the sauté with a little flour to thicken. Mix thoroughly, adding soy or rice milk and flour to desired thickness.
Don’t cook the artichokes for long, just enough heat all ingredients and to blend sauce to desired thickness. Top the pasta with the artichoke sauce.
Comments
