Quick Vegan Pesto Alfredo Sauce Recipes
QUICK VEGAN PESTO ALFREDO SAUCE
Healthiest alternative to alfredo and it's easy to make. Just blend ingredients together and heat. I adapted this from my Creamy Vegan Pesto Pasta with Broccoli (Recipe #241451) to a simpler recipe. Tried it today with my Walnut Meatballs (Recipe #239125) and it tasted terrific! My husband has always been an alfredo lover and we both love the added taste of pesto in this creamy sauce (I don't think it would taste as good without the pesto). Hard to believe it's as good for you as it is! My husband also likes to sprinkle some parmesean cheese in the sauce. Though not vegan anymore it does taste great with it still being much healthier than most creamy sauces.
Provided by Enjolinfam
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Blend all ingredients together in a blender.
- Heat to a boil on the stove while stirring constantly.
- Serve on top of cooked pasta and enjoy!
Nutrition Facts : Calories 201.9, Fat 16.6, SaturatedFat 3, Sodium 152.8, Carbohydrate 9.2, Fiber 1.5, Sugar 1.4, Protein 7
PESTO ALFREDO SAUCE
Pesto or Alfredo? The summery perfection of basil in olive oil or creamy, cheesy, richness? How about both? This simple recipe came about when I didn't have enough of either sauce to coat a big pan of pasta for a potluck dinner. Its a great change from the usual pasta in marinara and, while simple enough for a family meal, is special enough for guests. Its particularly good for potlucks because you KNOW that there are going to be 3-4 pans of pasta in assorted tomato sauces already. ;)
Provided by 3KillerBs
Categories Sauces
Time 12m
Yield 2-3 cups
Number Of Ingredients 5
Steps:
- Heat cream cheese, milk (or milk and cream), and garlic together in a small saucepan. Bring just barely to boiling.
- Reduce heat and simmer, stirring frequently, until cream cheese is fully melted into the milk.
- Stir in the pesto and reheat to just barely boiling again.
- Stir in Parmesan and simmer a few moments until the sauce begins to thicken.
- Remove from heat and serve over any pasta.
- Note on Pesto: Best made with a pure basil pesto rather than a basil-and-spinach pesto. Homemade or commercial is fine.
- Note on Parmesan: I freeze my homemade pesto without the cheese so I use the full 3/4 cup. If your pesto has a generous amount of cheese you will not need as much. Not that plenty of Parmesan is a bad thing. :D.
- If you toss this together with pasta, chunks of cooked chicken, and broccoli florets then spread it in a baking pan with plenty of shredded Mozzarella on top you get a terrific casserole.
Nutrition Facts : Calories 672, Fat 52.6, SaturatedFat 32.1, Cholesterol 163.8, Sodium 789.9, Carbohydrate 31.6, Fiber 14.6, Sugar 1.1, Protein 27.4
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