Low FODMAP Vegan Alfredo Pasta

This quick & easy vegan pasta is loaded with nutrient-packed veggies! It is a perfectly cooked pasta topped with sunflower seeds to make your meal more healthy and palatable at the same time.

Print Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course dinner, lunch

Cuisine Italian

Servings people

Calories 131 kcal

Ingredients

Garlic infused oil, for frying
baby tomatoes, halved
2 cups spinach
2 servings gluten free pasta
1.5 tbsp fresh lemon juice
1.5 tbsp garlic infused oil
1 tbsp nutritional yeast
3/4 cup unsweetened almond milk
1/2 cup raw sunflower seeds
1 tbsp Low FODMAP Certified Spice Mix (Tuscan Herb)
1/4 cup green beans
parsley, for serving

Instructions

In a bowl, add sunflower seeds and pour the hot water over them. Set aside for at least 30 minutes. Drain and blend sunflower seeds together with nutritional yeast, almond milk, lemon juice, and garlic infused oil, Low FODMAP Certified Spice Mix (Tuscan Herb) in a blender, until smooth.
Cook pasta as per the instructions on the package keeping some of its water reserved.
In a large pan, heat a little garlic infused oil and saute green beans, spinach, and tomatoes in it.
Combine pasta with sauteed veggies and alfredo sauce and add a little reserved pasta to attain the desired consistency.
Keep it on low heat for a few minutes. Top it with chives and parsley and serve. Enjoy!

Nutrition

Calories: 131kcalCarbohydrates: 25gProtein: 5gFat: 1.1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gCholesterol: 33mg

Keyword fodmap vegan recipe, fodmap vegeterian recipe

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