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.
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.