Print

Creamy Brown Butter Vegan Alfredo Pasta Recipe with Easy Cream Cheese Centers

brown butter vegan Alfredo pasta - featured image
Print Recipe

A rich, velvety vegan Alfredo pasta featuring nutty brown butter and creamy vegan cream cheese centers, perfect for cozy dinners and entertaining.

Ingredients

Scale
  • 12 oz (340 g) vegan pasta shells or rotini
  • 8 oz (225 g) vegan cream cheese, softened (e.g., Kite Hill or Tofutti)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice
  • Salt to taste
  • 4 tablespoons vegan butter (e.g., Earth Balance)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour (or gluten-free flour blend)
  • 2 cups unsweetened almond milk (or any plant-based milk)
  • 1/2 cup canned full-fat coconut milk
  • 1/4 cup nutritional yeast
  • 1 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • Salt to taste
  • Fresh parsley, chopped (for garnish)
  • Vegan Parmesan cheese (optional, for garnish)
  • Freshly ground black pepper (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) vegan pasta and cook until just al dente, about 8–10 minutes. Drain and rinse with cold water to stop cooking.
  2. In a mixing bowl, combine 8 oz (225 g) softened vegan cream cheese, 1 tablespoon nutritional yeast, 1 teaspoon lemon juice, and a pinch of salt. Mix until smooth and creamy. Set aside.
  3. Gently open or separate each pasta piece and spoon about 1/2 teaspoon of the cream cheese mixture into the center. Avoid overstuffing.
  4. In a medium saucepan, melt 4 tablespoons vegan butter over medium heat. Stir frequently until it turns golden brown and smells nutty, about 3–5 minutes.
  5. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Sprinkle in 1/4 cup flour and stir constantly to form a roux. Cook for 2 minutes.
  6. Slowly whisk in 2 cups unsweetened almond milk and 1/2 cup canned coconut milk. Continue whisking until the sauce thickens, about 3–4 minutes.
  7. Stir in 1/4 cup nutritional yeast, 1 teaspoon onion powder, 1/2 teaspoon white pepper, and salt to taste. Simmer gently until sauce coats the back of a spoon.
  8. Fold the cream cheese-stuffed pasta gently into the sauce. Heat through on low for 2–3 minutes, allowing centers to melt slightly.
  9. Serve garnished with chopped fresh parsley, vegan Parmesan (if using), and freshly ground black pepper.

Notes

Watch the vegan butter carefully while browning to avoid burning; softened cream cheese blends better; do not overstuff pasta to prevent bursting; use a heavy-bottomed pan for even heat; stir sauce constantly to avoid lumps; cook pasta al dente and combine promptly with sauce.

Nutrition

Keywords: vegan alfredo, brown butter pasta, vegan cream cheese pasta, dairy-free pasta, plant-based alfredo, easy vegan dinner, creamy vegan pasta

Find it online: https://fuzzyforker.com/creamy-brown-butter-vegan-alfredo-pasta-recipe-with-easy-cream-cheese-centers/