This is a perfect meal to whip up for the holidays. It’s warm, comfort food that feels special, but is actually really easy to make. The vegan Italian sausage is incredible… the taste & texture is exactly like real sausage – but no innocent piggies harmed in the making! Same thing with the alfredo sauce: it’s dairy free, creamy, and could not be easier. I thought my vegan fettucine carbonara recipe was my favorite… but I think this one may have taken it’s place! It’s delicious! Well, we’re leaving the mountains tomorrow and heading home for the holidays in Connecticut. Can’t wait to see our families! Hope you all have a very Merry Christmas!
A vegan version of veggie alfredo with sausage.
Ingredients
- 1 lb of fettuccine pasta
- 2 cups frozen broccoli
- 2 tsp, separate, olive oil
- 1 cup mushrooms
- salt & pepper
- garlic powder
- 4 vegan Italian sausage links
- 4 TBS vegan butter
- 4 TBS flour
- 3 cups almond milk (unsweetened, non-flavored)
- Toppings: pine nuts, vegan parmesan, red pepper flakes
Instructions
- Cook frozen broccoli then set aside.
- Next warm 1 tsp of olive oil in saute pan, and cook the mushrooms with a sprinkle of salt & pepper for a few minutes, then set aside with the broccoli.
- In the same saute pan, warm another 1 tsp of olive oil, and saute the vegan sausage until browned, 5 minutes or so, and set aside with the veggies.
- Start to cook the pasta next while you prepare the alfredo sauce.
- In the same saute pan, heat the vegan butter until melted. Whisk in the flour and cook for a minute or 2. Next add the almond milk, and whisk constantly until well combined and lump-free.
- Continue to cook the sauce until it starts to thicken - it will just take a few minutes, whisk to make sure the bottom is not burning. Season the sauce with salt, pepper and a sprinkle of garlic powder.
- When the sauce has thickened, add the veggies and sauce into the sauce, mix well.
- Drain the pasta and add to your serving dish. Pour the sauce over the noodles and toss gently to combine.
- Optional toppings are pine nuts, vegan parmesan or red pepper flakes. Enjoy!
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