Sun-Dried Tomato Alfredo Sauce
This creamy, cheesy 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.
Servings: 6 servings
Ingredients
- 3 tablespoon dairy free butter suggestion in the post
- 1 tablespoon sun-dried tomato oil
- 2 tablespoon gluten free all-purpose flour suggestion in the post
- ⅓ c chicken stock/broth vegetable stock works too
- 14 oz canned coconut milk
- 1 teaspoon Dijon mustard suggestion in post
- ¼ c nutritional yeast
- ½ teaspoon 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.
Notes
To stretch the servings of this dish add in more pasta noodles. Bonus-- you can add more chopped sun-dried tomatoes and spinach to this recipe. Or you can omit them entirely.