Beautifully creamy vegan pasta Alfredo – no nuts, no cauliflower, just simple pantry ingredients all cooked in one pan for a deliciously easy meal!

Pasta Alfredo is a classic for a reason.  It originated when Italian restauranteur Alfredo di Lelio created a dish of butter, cheese and linguine to help encourage his wife to eat after losing her appetite following the birth of their first son.  The dish became popular among US tourists who upon returning home introduced it as Alfredo sauce.

Now, I’m neither pregnant nor lacking in appetite but what I do love is a simple, easy one pan meal.  You’ve had one of ‘those’ days, you know the kind I mean.  Unnecessarily long and tiring.  You’re moments away from ordering something because you just can’t be bothered.  BUT, it’s expensive and, I find, generally not as satisfying as your anticipation expects.

This simple vegan pasta Alfredo can be bubbling in the pan while you nestle your tired feet into your favourite slippers and pour yourself a glass of something.  There may also be bra removal and tracky bottoms involved as well.

If you fancy a bit of a kick to your pasta, try this Caribbean and Italian fusion Rasta Pasta from Moon and Spoon and Yum!

How to make this creamy pasta sauce:

In a large saucepan, heat some butter and oil.  The butter is there for flavour, the oil stops the butter from burning.  Add the garlic, herbs and spices and cook for a minute or two to release all those lovely flavours.

Add the white wine and vegetable stock, followed by the pasta.  I’ve use rigatoni pasta but you can use pretty much any short cut pasta like farfalle, penne, orecchiette.

Gently bubble, stirring from time to time, for 10-12 minutes until the pasta is just cooked.

Stir in the cream, milk and vegan parmesan.  I love Violife prosociano, so very like actual parmesan.

Add salt and pepper to taste then serve with a few shavings of parmesan.

This is my go to meal when I can’t be bothered but want something filling, satisfying and comforting.  It takes around 20 minutes from start to finish and uses pretty much only pantry/fridge staples.  I hope you try it and enjoy its easy, delicious flavours as much as I do!

Looking for even more easy vegan pasta recipes?  Try these:

One Pan Tomato Pasta

Creamy Lemon and Courgette Rigatoni

Butternut Squash Pasta Sauce

Summer Pasta Salad

Pesto Pasta with Roast Cauliflower

If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)

Don’t forget to follow me on Facebook or Pinterest for even more recipe inspiration and chat, competitions, behind the scenes and so much more!