Description
Penne pasta tossed in a creamy, buttery hot Buffalo Alfredo sauce and is vegan and dairy-free, yet has such a creamy, cheesy texture.
Ingredients
- 200g penne pasta
- 2 tbsp olive oil or vegan butter
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1 tbsp all-purpose flour
- 400 mL can of coconut milk
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt (you can always add more at the end once you taste it)
- 2 tbsp nutritional yeast (optional)
- 1 tbsp tapioca starch (I really recommend using tapioca starch for that stretchy, cheesy look and feel, but you can sub corn starch or more flour, see notes below)
- 1 tbsp finely chopped parsley
Buffalo Sauce:
- 2 tbsp melted vegan butter
- 1/4 cup Frank’s Red Hot sauce
- 1/2 tbsp white vinegar
- 1/8 tsp garlic powder
Instructions
- Boil pasta according to package directions. Drain and set aside.
- Stir together buffalo sauce ingredients or shake in a jar with a lid until combined. Set aside.
- Meanwhile, in a deep frying pan on medium heat, add the olive oil, garlic, and shallots. Fry a few minutes, until starting to brown.
- Add the flour and stir to coat.
- Add the coconut milk, onion powder, garlic powder, salt, pepper and nutritional yeast and stir. Bring to a simmer, stirring frequently, about until sauce thickens slightly (about 2-3 minutes).
- Add half the buffalo sauce and stir to combine. Taste and add more if desired.
- Add drained pasta and tapioca starch, stirring to combine. Let simmer and the sauce will thicken quickly so remove from heat once it has thickened to your liking.
- Add the parsley and serve!
Notes
If subbing corn starch: mix 1 tbsp corn starch with 1 tbsp water. Add into the sauce before adding the pasta and let sauce start to thicken before adding in cooked pasta.
If subbing all flour: add 2 tbsp flour to the pan just before pouring in the coconut milk mixture in step and stir to coat the onion and garlic. Let cook a minute or two, then slowly add the coconut milk a bit at a time, mixing and letting it thicken as you go.