Fettuccine alfredo is sooooo good but when you add buffalo sauce to it, boyyyyyyyy is it amazing! I decided to spice up my vegan alfredo recipe by giving a little oomph to it and let me tell you, this dish is soooo good. The right amount of spice with a whole lot of flavor. You’ve got to give this a try.

Let me know if you decide to give this pasta a try!

Ingredients:

3-4 cups of cooked pasta

3 tbsp dairy-free butter

1 tbsp of olive oil

1 tbsp of minced garlic

1 tbsp of flour

2 cups of plant-based milk unsweetened and original

½ cup of dairy-free cream cheese

1 - 1 1/4 cup of grated dairy-free parmesan cheese

½ tbsp of garlic powder

1 tbsp of Italian seasoning

1 tsp of garlic salt

1/3 cup of dairy-free Buffalo sauce

Salt and pepper to taste

Parsley for garnishing

Instructions:

Add the butter and olive oil to a nonstick skillet over medium heat and let the butter melt. Once melted, add in the minced garlic and let cook for 1-2 minutes

Sprinkle in the flour and use a whisk to stir

Now, add in the milk and cream cheese. Stir until the cream cheese has blended with the milk. Now, add in the seasonings, parmesan, and buffalo sauce. Stir with the whisk and reduce heat to low. Stir occasionally. Add in more milk if needed

Once the sauce has thickened add in the cooked pasta and stir

Serve warm with garlic bread, green veggies, or your preferred side dishes