03/05/2023
This creamy, alfredo sauce is loaded with chopped sun-dried tomatoes, Italian herbs, garlic, and fresh spinach coated over tender pasta noodles, and then topped with chopped basil.
Sun-Dried Tomato Alfredo Sauce is an incredibly easy to make in under 30 minutes.
Ingredients:
3 tbsp dairy free butter suggestion in the post
1 tbsp sun-dried tomato oil
2 tbsp gluten free all-purpose flour suggestion in the post
⅓ c chicken stock/broth vegetable stock works too
14 oz canned coconut milk
1 tsp Dijon mustard suggestion in post
¼ c nutritional yeast
½ tsp garlic powder or 2 cloves of fresh garlic, minced
½ c fresh spinach
⅓ c chopped sun-dried tomatoes
ground black pepper and salt to taste
12 oz gluten free pasta noodles prepared according to box directions
optional add-ins--grilled chicken, sautéed shrimp, bacon crumbles, mushrooms
garnishes-- chopped basil and dairy free parmesan cheese
Instructions:
Add butter and sun-dried tomato oil to a saucepan on medium heat until the butter is melted.
Then add in the flour and briefly fry it. Add in the chicken stock and coconut milk.
Whisk to remove any clumps.
Continue stirring until the sauce begins to boil and thicken. This sauce will continue to thicken as it cools.
Remove the sauce from heat and allow to thicken more.
As the sauce thickens for a minute stir in the Dijon mustard, nutritional yeast, garlic powder, ground pepper, salt, spinach, and sun-dried tomatoes.
Top pasta noodles with sauce and combine. Garnish with chopped parsley, shopped bacon, and parmesan cheese if desired.
Serve immediately.
Refrigerate and store leftovers in an airtight container up to 3 days.
