Pasta Alfredo With Roasted Brussels & Spinach

I only have to hear the word 'Alfredo sauce' and immediately I begin to drool. Traditional Alfredo sauce is made with butter, white flour and cheese which screams inflammation and is sure to create bloating and upset tummy - no one likes that. It was just a matter of time before I created a dairy-free, healthy version of this delicious pasta sauce to satisfy my cravings.

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This recipe encompasses all of my favourite ingredients in one dish: brussels (yes, they really are one of my favourite veggies), greens, chickpea pasta, tahini and nutritional yeast - H-E-A-V-E-N!

Pasta Alfredo With Roasted Brussels & Spinach

Serves 2

Gluten-free, Vegetarian, Non-Dairy


1 cup fresh Brussels Sprouts

1-2 Tbsp olive oil

Pinch of sea salt & fresh black pepper

3 Tbsp ghee (or you can use olive oil or organic butter here)

1 garlic clove, minced

3 Tbsp chickpea flour (you can also use brown rice, buckwheat or spelt if you're ok with gluten)

1 cup unsweetened almond milk

1 bay leaf

3 Tbsp nutritional yeast

2 Tbsp tahini

1 tsp onion powder

1 cup chickpea pasta (I love Maria's Homestyle Noodles but you can also use brown rice pasta here)

2 big handfuls of organic spinach

sea salt and pepper to taste


  1. Bring a large pot of water to a boil.
  2. As you wait for your water to boil, prepare your Brussels. Set your oven to 425F. Line a baking sheet with parchment paper and set aside.
  3. Clean your Brussies. Remove the outer leaves and cut a bit of the stem off. Cut them in half and wash them thoroughly.
  4. In a mixing bowl toss the Brussels with 1-2 tbsp olive oil, sea salt and fresh black pepper. Lay them out on the baking tray and roast them for 18 minutes or until they look roasty and caramelized. Set them aside.
  5. In a medium saucepan over medium heat melt ghee or warm your oil through. Add minced garlic and sautรฉ for a minute until aromatic.
  6. Whisk in flour until properly combined (it will get thick and paste-like, this is good) and allow it to toast in the pan a bit (this will add more flavour).
  7. Lower the heat and slowly whisk in almond milk. Add bay leaf. Continue to simmer on low heat.
  8. Stir in nutritional yeast, tahini and onion powder. Taste carefully for salt and pepper and adjust accordingly.
  9. Once your pot of water is boiling, add pasta and cook according to package instructions. I prefer my pasta al dente, so I will always cook mine for less time than what is called for.
  10. Drain pasta and return it to the pot. Combine pasta, alfredo sauce and throw in 1-2 handfuls of spinach, stir and cover with a lid off of the heat. Allow it to sit for a second so that the spinach begins to wilt.
  11. Stir in your roasted Brussels and enjoy!
I love using a bean/lentil based pasta - it's high in protein and fibre and doesn't leave me feeling heavy or bloated. I encourage you to try looking for one next time you're at your local health food store.

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