This vegan keto pasta alfredo is gluten free, and paleo friendly and absolutely loaded with flavour- a perfect low carb swap for a traditional pasta dinner!
Guys. Let’s talk pasta. I have no qualms about inhaling a big bowl of the regular starchy noods, but I think healthy eating is all about balance and compromise. When you have dessert, you maybe cut back on the wine. When you have pork belly, you maybe go easy on the fried rice. And when you have a luxurious creamy alfredo sauce, you go with low carb, paleo and gluten free veggie noodles. Trust me, this vegan keto pasta alfredo is made with Mann’s Kohlrabi Linguine and is so delicious, you’ll forget about missing the carbs.
How to Make Vegan Keto Pasta Alfredo
I’m all over the veggie noodles and have used them to make a wide range of low carb, gluten free pasta dishes (shout out to an Abbey’s Kitchen favourite, my Zucchini Noodle Carbonara!)
But this week, I’m switching things up from zucchini and have been LOVING these Kohlrabi Linguine noodles. As a busy new mom, Mann’s has totally taken all of the annoying work out of making spiralized veggie noodles and veggie rice in a ready-to-steam bag perfect for getting dinner on the table STAT.
Kohlrabi is actually part of the cabbage family and it has a really delicious mild semi-bitter-sweet flavour that is absolutely perfect with this vegan keto alfredo sauce. They also have just 25 calories per serving and a ton of satiating fibre, so you can face plant into that creamy sauce and still feel like you’re eating light.
To make my vegan keto pasta alfredo, I saute some garlic in olive oil, then add it to some of Mann’s steamed Cauliflower Rice (that I literally just threw in the microwave!), some soaked cashews, nutritional yeast and almond milk and puree it until very smooth. Then I give the Kohlrabi Linguine a quick saute in my pan and add the sauce just until everything is warmed through. Guys, this is one of those legit 10 minute meals you need to keep in your back pocket for crazy weeknights.
You can also experiment with some of Mann’s other new veggie noodles including their Butternut Squash Rotini and Sweet Potato Fettuccine, all of which would be delish with this vegan keto alfredo sauce.
Now lovelies, let me know, have you tried making this Vegan Keto Pasta Alfredo?
What’s your favourite pasta dish that you would like to see me make gluten free, low carb and paleo-friendly?
Leave me a comment below with your ideas!
Vegan Keto Pasta Alfredo
- Microwave the bag of Mann’s Cauliflower Rice according to the bag’s directions. Set aside.
- To a pan, heat the olive oil over medium heat and add the garlic. Saute until golden.
- Transfer to a blender with the cauliflower rice, almond milk, cashews, nutritional yeast, and lemon juice. Puree until very smooth and season with salt and pepper, to taste.
- Return the pan to the heat and add the bag of Mann’s Kohlrabi Linguine. Saute until softened, about 7 minutes, then add in the sauce. Toss until fully coated. Divide between plates and sprinkle with parsley.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.