Vegan Alfredo with Homemade Strichetti Pasta
This nut-free vegan Alfredo sauce uses cauliflower for a healthier alternative to the traditional cream sauce
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This creamy vegan Alfredo sauce is the perfect partner for fresh, homemade vegan strichetti pasta.
The pretty bow tie pasta has a large surface area that holds this cauliflower-based sauce well.
Green spinach and peas add a fresh flavour and vibrant colour to this classic Italian dish.
How to shape Strichetti bow tie pasta
This homemade pasta is easy to make, and works wonderfully in a range of saucy vegan pasta recipes.
To shape pasta dough into the distinctive bow tie shapes of strichetti pasta, first roll out your dough until it’s 1-2mm thick. This is easiest with a pasta machine, but a rolling pin will do the trick.
Then, cut the pasta into 4cm squares, and shape each pasta square by bunching it together through the middle, being sure to pinch firmly so the pasta sticks together and holds its shape.
If you have a pasta cutter with a zig zag edge, you could also make farfalle pasta using the same technique. Cut your pasta sheets vertically with the zig zag cutter, then cut the sheet horizontally in straight lines, before pinching your pasta squares in the middle as above.
Once shaped, dust the bows lightly with flour and set aside while you make the vegan Alfredo sauce. Allowing the pasta to dry out for at least half an hour will help it to hold its shape as it cooks.
Total Time: 1 hour
Cook Time: 20 minutes
Calories: 466
Servings: 4
Rating:
Nutritional information per serving:
Serving size
406g
calories
466
fat
6.1g
saturates
1.1g
carbs
91g
sugars
7.1g
fibre
12g
protein
16.8g
salt
1.3g
Total Time: 1 hour
Calories: 466
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the pasta dough
- 90 90 g plain flour
- 0.5 0.5 Tbsp gram flour
- 60 60 ml boiling water
- For the Alfredo sauce
- 0.25 0.25 head cauliflower, cut into florets
- 0.25 0.25 Tbsp olive oil
- 1.5 1.5 cloves garlic, puréed
- 0.25 0.25 onion, finely diced
- 0.5 0.5 Tbsp nutritional yeast
- 60 60 ml vegetable stock
- 50 50 g peas
- 15 15 g spinach
Method
- To make the pasta dough, in a large bowl mix the plain flour and gram flour together. Then add the boiling water and stir to form a dough; knead the dough until smooth. Roll out the pasta to 1-2mm thick either using a rolling pin or a pasta machine.
- Cut the pasta into roughly 4cm squares. To shape the pasta take a square of pasta and pinch across the middle to create a bowtie shape. Once all the pasta is shaped, dust it with flour and set aside.
- For the Alfredo sauce, bring a pan of water to the boil, add the cauliflower and cook for 8-10 minutes until soft, then strain. In a frying pan, warm the olive oil over a medium-high heat, then add the garlic and onion and sauté for 5-6 minutes. Add the cooked cauliflower, garlic, onion, nutritional yeast and stock to a blender and blitz until smooth.
- To finish, bring a pan of water to the boil over a high heat and cook the pasta for 3-4 minutes. Pour the sauce into a saucepan, add the peas and spinach and cook for 3-4 minutes on a medium heat. Then add the pasta to the sauce and heat for a further 1-2 minutes, before serving.
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