Name: Basil Alfredo Pasta
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 2 medium zucchini (600g); 1 cup cherry tomatoes (150g); ½ cup butter beans (100g); ½ cup raw cashews, soaked overnight (65g); ½ cup fresh basil leaves, packed (~30g); ¼ cup dairy-free milk (65mL); 1 lemon, zest and juice; ¼ cup nutritional yeast (12g); 1 clove garlic; 1 tsp onion powder (optional); Pinch of salt

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Basil alfredo pasta (vegan) is a delightful dish that will make your taste buds dance with joy! If you’ve been looking for a creamy, comforting pasta recipe that’s completely plant-based, you’re in for a treat. This recipe is not only easy to whip up but also quick—taking just about 10 minutes from start to finish. Think of the combination of fresh basil, garlic, and zesty lemon that elevates the flavors while keeping everything light and refreshing. You don’t need to be a culinary expert to craft this dish; it’s straightforward and incredibly satisfying. So gather your ingredients and let’s get started on making this delicious vegan Basil Alfredo pasta!

Why This Recipe Works

A flavorful twist on traditional Alfredo sauce, this vegan Basil Alfredo Pasta is a game changer for both plant-based eaters and comfort food lovers. Using fresh ingredients and wholesome alternatives, this dish embodies a creamy texture while maintaining nutrition and taste. The combination of buttery beans, cashews, and nutritional yeast creates a rich sauce that perfectly envelops the zoodles, bringing a burst of flavor in every bite.

Why You’ll Love This Basil Alfredo Pasta (Vegan)

This Basil Alfredo Pasta is not only easy to prepare but also quick, taking a mere 10 minutes from start to finish. The delicious blend of fresh basil, garlic, and zesty lemon elevates it to a delightful level of freshness that is hard to resist. Perfect for busy weeknights, this dish is satisfying and guilt-free, making it an instant favorite among families and friends.

Ingredients for Basil Alfredo Pasta (Vegan)

2 medium zucchini (600g)
1 cup cherry tomatoes (150g)
½ cup butter beans (100g)
½ cup raw cashews, soaked overnight (65g)
½ cup fresh basil leaves, packed (~30g)
¼ cup dairy-free milk (65mL)
1 lemon, zest and juice
¼ cup nutritional yeast (12g)
1 clove garlic
1 tsp onion powder (optional)
Pinch of salt

Creating the Basil Alfredo Sauce

Spiralizing Zucchini

Start by spiralizing the zucchini with a spiralizer or using a mandolin to julienne them. Place the zoodles in a large bowl and add ¾ cup of cherry tomatoes for a burst of color and flavor.

Blending the Alfredo Sauce

In a high-powered blender, combine the butter beans, soaked cashews, fresh basil leaves, dairy-free milk, lemon zest and juice, nutritional yeast, garlic, onion powder (if using), and a pinch of salt. Blend until the mixture is extremely smooth. You may add water gradually if needed for a thicker sauce consistency.

Combining and Serving

Pour the creamy Basil Alfredo sauce over the zoodles. Mix thoroughly to ensure that every strand is coated in that delicious sauce.

Garnishing with Cherry Tomatoes

Separate the zoodles onto individual serving plates and generously top each with the remaining cherry tomatoes. Enjoy your fresh and creamy vegan pasta!

Serving Suggestions

Serve the Basil Alfredo Pasta with a side salad or garlic bread for a complete meal. Sprinkle with extra nutritional yeast or crushed red pepper for an added kick. This dish pairs wonderfully with a chilled glass of white wine or a refreshing herbal iced tea.

Tips for Success

Ensure cashews are soaked overnight for a creamier sauce.
Use fresh basil for the best flavor; dried basil can be used in a pinch but won’t provide the same freshness.
Adjust the lemon juice to taste; more can enhance the sauce’s brightness.
Experiment with different bean varieties to find your favorite taste and texture.

Variations

Substitute zucchini with spiralized carrots or sweet potatoes for a different flavor profile.
For a gluten-free option, use gluten-free pasta instead of zoodles.
Top with sautéed mushrooms or steamed broccoli for extra nutrition and flavor.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon refrigeration—add a splash of dairy-free milk when reheating to restore creaminess.

Pairing Ideas

This vegan Basil Alfredo Pasta pairs beautifully with roasted veggies, such as asparagus or bell peppers, or a light soup like tomato bisque. For a star-studded dinner, serve alongside a crisp arugula salad drizzled with balsamic glaze.

FAQs

1. Can I make this recipe nut-free?
Yes, you can substitute soaked sunflower seeds or use more butter beans in place of cashews.

2. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently and add a splash of dairy-free milk if needed.

3. What can I substitute for nutritional yeast?
You can use grated vegan cheese or omit it, though it does add a cheesy flavor that enhances the dish.

4. Is this recipe gluten-free?
Yes, using spiralized zucchini makes the dish gluten-free. If you prefer, you can also use gluten-free pasta.

5. Can I add protein to this dish?
Absolutely! Grilled tofu, chickpeas, or sautéed tempeh are great additions to this pasta dish.

A quick and delicious meal, this vegan Basil Alfredo Pasta delivers comfort and flavor within minutes. The creamy sauce, fresh ingredients, and easy preparation make it a perfect weeknight meal, satisfying both your cravings and nutritional needs. Whether enjoyed alone or as part of a larger gathering, it’s bound to impress anyone who takes a bite!