- 6 ounces Linguine
- 3 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons All-Purpose Flour
- 3 cups, divided (I use unsweetened almond milk) Non-Dairy Milk
- 0.5 teaspoon Onion Powder
- 0.5 teaspoon Garlic Powder
- 1 teaspoon Sea Salt
- 3 Tablespoons Nutritional Yeast
- 0.25 teaspoon White Pepper
- 0.5 cup Frozen Broccoli Florets
- 0.5 cup Frozen Peas
No chopping, easy peasy dairy-free linguine alfredo!
Yes, that is correct, a creamy and silky sauce and no trace of dairy.
The secret? A béchamel sauce that is made with olive oil, flour to thicken and non-dairy milk.
I usually use my homemade almond milk or soy, just make sure it’s unsweetened.
For that cheesy taste, I add nutritional yeast and a couple of other spices.
The best part about this easy, weeknight dinner is that you don’t have to do any chopping!
I always recommend having some frozen vegetables in your freezer.
It’s so useful to have those handy for when you want to make it easy on yourself.
Or you simply don’t know what vegetables to add.
Peas and broccoli go with pretty much anything!
Watch me make this dairy-free linguine alfredo recipe in the video below.
Bring A Pot of Water To A Boil For The Pasta
Bring a large pot of water up to a boil.
While you wait for the water to boil, make the sauce.
Make The Alfredo Sauce
Grab a large skillet with high sides. Turn the heat to medium-high heat and add 3 tablespoons of olive oil.
Once the oil is hot, about 1-2 minutes, add 3 tablespoons of all-purpose flour and using a spoon, mix until the flour has been absorbed by the oil.
Turn the heat down to medium and allow the oil and flour mixture to cook for about 1 minute. This will cook out the raw flour taste.
Next, add 2 cups of non-dairy milk while whisking constantly. I like using my homemade almond milk or unsweetened soy milk. Any milk option will work.
Whisk until the sauce is lump free. Allow the sauce to cook and thicken a bit. This will take a 4-5 minutes.
Turn the heat down to low then add the flavorings.
Add the onion and garlic powder to the sauce followed by the salt then whisk to combine.
Lastly, add the nutritional yeast. Start by adding 2 tablespoons then whisk and give the sauce a taste. I like adding about 3 tablespoons.
Move the sauce off heat and cover.
Cook The Linguine
Add 1 Tablespoon of salt to the boiling water then add the linguine and cook until al-dente.
Cook 1-2 minutes less than the package directions.
Add The Linguine and Vegetables
Move the sauce back to low heat and whisk until smooth. You might want to add 1/4 cup of milk to thin out the sauce slightly.
Next, add the cooked linguine to the sauce. Using tongs, gently mix in the pasta so that every strand is generously coated in that creamy sauce.
Add the frozen broccoli florets and peas then gently mix using tongs. Cook on low or medium-low heat until the vegetables are fully heated through and the pasta is now a bit more tender.
For a bit of a spicy kick, I recommend adding some chili flakes. This is optional.
This linguine alfredo can be kept in an air-tight container in your refrigerator for up to 3 days.