Dairy-Free Veggie Alfredo

Craving something yummy now that the leaves are turning and the air is crisp? There's nothing like a rich, delicious alfredo sauce over pasta to ease you into autumn.

If you love this creamy sauce but prefer to avoid dairy, not to worry! This version is just as delicious as the dairy version, and it's chock full of savory veggies, too. We love the brightness of the peppers and herbs, and they're perfectly balanced by the earthy crimini mushrooms.


New Barn Veggie Alfredo ingredients

We used rigatoni for this version because we love the way the rich alfredo sauce coats this flexible pasta. But you could use a different kind of pasta if you'd prefer – campanelle, farfalle, or fettuccine could all be great substitutions based on your personal preference. It's up to you!

This is a great recipe because you could sub out the pasta variety, or use a different mix of veggies for some variety. Experiment with what you have in the fridge and have some fun! No matter how you prepare this yummy dish, you'll be left satisfied (and craving more).


Preparing our dairy-free Veggie Alfredo


Prep Time:
30min  •  Cook Time: 30min  •  Total Time: 60min

Makes 4 servings


  • 1/2 lb cooked pasta (rigatoni or similar)
  • 3 Tbsp olive oil, divided
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup broccoli florets
  • 1 cup Crimini mushrooms, sliced
  • 3 bell peppers (red, orange and yellow), cubed
  • 2 Tbsp all purpose flour
  • 1 cup New Barn Organics Unsweetened Almond Milk
  • 2 Tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup parsley for garnishing



  1. In a large pot of salted water, cook the pasta until well done and set aside.

  2. In a skillet, heat 1 Tbsp oil and add the onion and garlic. Sauté for approximately 4-5 minutes until the onions soften.

  3. Add the broccoli, mushrooms and bell peppers to the skillet and sauté for 1 minute.

  4. In a separate pot, heat 2 Tbsp olive oil and add the all purpose flour to the oil. Stir constantly over low flame until it starts to brown slightly, approximately 1-2 minutes.

  5. Add the almond milk and bring to a simmer. The sauce will start to thicken. Once thickened, sprinkle the nutritional yeast and stir well to incorporate. Remove from heat.

  6. Add the cooked pasta to the skillet along with the salt and pepper. Stir the sauce well and pour into the skillet. Stir well and adjust for salt and pepper if necessary.

  7. Serve in bowls and garnish with parsley. Enjoy!


Enjoy your Veggie Alfredo!


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