If you’re looking for a lighter way to indulge in cheesy alfredo pasta, look no further than this 8-ingredient spaghetti squash pasta. It’s easy to make and features a creamy, garlicky, and (undetectably) vegan alfredo sauce. Let us show you how it’s done!
Origins of Alfredo
While fettuccini alfredo originated in Italy, it’s not the cream-based sauce you might think! We were surprised, too. It turns out the authentic Italian version is made with just pasta, butter, and Parmesan cheese.
It’s believed that the dish was created in Rome, Italy, by Alfredo di Lelio for his pregnant wife. Then in the early 1900s, he served it at his restaurant to Hollywood actors who loved the dish and brought the concept to the US. It became a popular dish and somewhere along the way, cream was added.
Our plant-based, grain-free version is not traditional but is inspired by the concept and flavors of the Americanized adaptation.
Vegan Spaghetti Squash Alfredo
The flavor in this recipe comes from our vegan alfredo-inspired sauce. Cashews provide a rich and creamy base, and almond milk transforms it into a pourable sauce.
Nutritional yeast provides the “cheesy” component, and garlic and salt round out the flavor. It’s as simple as soaking and draining the cashews and then blending everything up!
Then comes our favorite veggie “pasta” — spaghetti squash! It looks like spaghetti noodles when cooked, but it’s loaded with fiber. And it’s rich in vitamins B6, B5, B3, B1, vitamin A precursors, and more!
For even more flavor, the spaghetti squash is sautéed for slight caramelization and seasoned with salt, Italian herbs, garlic powder, and optional red pepper flakes for heat.
The creamy sauce is then poured over the warmed noodles and cooked until bubbly and thickened (swoon!). An optional garnish of vegan parmesan cheese, red pepper flakes, and fresh basil or parsley takes it to the next level!
We hope you LOVE this spaghetti squash alfredo! It’s:
While it’s hearty enough to be a standalone entrée, it would also be delicious topped with vegan meatballs, baked garlicky chickpeas, cheesy vegan pesto breadsticks, or grilled chicken (if not vegan). Or, enjoy alongside salads or other Italian-inspired dishes, such as our Chickpea Caesar Salad.
More Veggie Pasta Recipes
- Zucchini Pasta with Lentil Bolognese (30 minutes!)
- Garlicky Sweet Potato Noodle Pasta (8 Ingredients)
- Noodle-Free Pad Thai (30 Minutes!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Spaghetti Squash Pasta with Garlicky Alfredo Sauce
- 4 cups cooked spaghetti squash (see step 1 for cooking methods)
- 1 Tbsp water (or sub just enough oil to coat the pan)
- 1 healthy pinch sea salt, plus more to taste
- 1/4 tsp Italian herbs (basil + oregano)
- 1/8 tsp garlic powder
- 1 pinch red pepper flake (optional)
FOR SERVING optional
- Fresh herbs (basil or parsley)
- Vegan parmesan cheese (or additional nutritional yeast)
- Red pepper flake
- SAUCE: In the meantime, prepare sauce by soaking raw cashews in very hot water for ~15 minutes.
- After the 15 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
- Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or garlic for zing. Set aside. NOTE: At this time, you could also blend in a handful of fresh basil for added flavor and gorgeous green color.
- Season with a healthy pinch of salt, Italian herbs, garlic powder, and red pepper flake (optional). And use a spatula or tongs to toss. Cook for 3-4 minutes, or until the squash is slightly browned and very hot.
- Add the sauce and stir / toss to coat the squash. Cook for an additional 1-2 minutes, or until the sauce is bubbly and slightly thickened.
- STORAGE: Store leftovers covered in the refrigerator for up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.
*For more protein, top with the best vegan meatballs, baked garlicky chickpeas, or grilled chicken if not vegan.
*Nutrition information is a rough estimate calculated with the lesser amount of salt, with fortified almond milk, and without optional ingredients.
*Much of the prep happens while the spaghetti squash is cooking. Cook time reflects cooking spaghetti squash in the Instant Pot. If cooking in the oven, allow for 45-minute cook time.
*See our review of the non-stick pan featured in our photos: The Always Pan Review – Is It Worth It?