Sundried Tomato Alfredo (Low Carb, Vegan)

A healthier version of a classic dish with a surprising twist. Low carb, vegan , dairy free and gluten free this homemade sundried tomato alfredo is amazing! Minimal ingredients, but packed with flavor! This creamy dreamy dish will have you forgetting how healthy it is!!

Growing up we didn’t go out to eat often, but when we did we always begged to go to Olive Garden. It was the only place we were allowed to order soda (Italian cream soda omg I die) and fettuccine alfredo. It’s the only thing on the menu that existed if you asked me (at 10 years old). Every once and awhile I would be able to talk my mom into making my favorite dish. Fettuccine alfredo with jarred alfredo sauce and Texas toast. I would eat until I couldn’t breathe. This was one of my favorite “vegetarian” meals when I swore off meat at 13.

I soon discovered how much fat and calories I was consuming and started to make the lean cuisines instead, adding my own broccoli and veggies to make it more filling. Once I started eating clean, I gave up these boxed dinners, as they were no longer in line with my lifestyle and food choices. Honestly I haven’t thought about alfredo in so long, since that much dairy no longer sits well with my stomach.

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Well the alfredo craving has come back in full force since I tried cashew cheese. Have you tried it?? You really should, it’s so creamy and tastes just like your favorite cheese sauce. Check out my Portobello “Philly Cheese Steak” which also feature cashew cheese!

I’ve also recently acquired an addiction to sundries tomatoes. I used to hate them – or so I thought. Turns out I really love the sundried tomatoes packed in oil. It’s like pizza sauce in a jar. It smells heavenly and anything you add it too instantly tastes like delicious pizza. See my excessive use of sundried tomatoes on my Sweet Potato Pizza Bites!

So that’s how this dish was born. Saturday night after a day of spin and weight training all I could think about was pizza or pasta. I hate letting food go to waste, and I have some spaghetti squash in the fridge that needed to be eaten!

Holy best idea ever! The squash held up perfectly to the sauce and maintained a bit of texture that you often lose with regular noodles. I had cashew cheese from recipe testing earlier in the day so this dish came together in 10 minutes.

That’s the great part of this sundried tomato Alfredo recipe. Everything can be made ahead of time and you just need to heat everything through right before dinner. Perfect for company or as a quick weeknight meal if you prep on the weekend.

I added spinach to this dish for a pop of color and to add some green veggies. Broccoli or peas would also be amazing in this dish or you can add you favorite protein like chicken, shrimp, or tofu!

★ Did you make this recipe? Please give it a star rating below!

Sundried Tomato Alfredo

A healthier version of a classic dish. Low carb, vegan , dairy free, gluten free homemade alfredo recipe with a surprising twist! Minimal ingredients, but packed with flavor! This creamy dreamy dish will have you forgetting how healthy it is!!

5 from 1 vote

Print Pin Rate

Course: dinner

Cuisine: Italian

Keyword: Alfredo, dairy free, gluten free, low carb, Sundried Tomato, vegan

Prep Time: 2 hrs 20 mins

Cook Time: 45 mins

Total Time: 40 mins

Servings: 2

Author: Samantha Rowland

Ingredients

Alfredo

• 1 cooked spaghetti squash - seeds and skin removed1 cooked spaghetti squash - seeds and skin removed
• 1/4 cup cashew cheese1/4 cup cashew cheese
• 1/4 to 1/3 cup hot water1/4 to 1/3 cup hot water
• 2 tbs sundried tomatoes - drained2 tbs sundried tomatoes - drained
• 2 large handfuls of spinach - chopped2 large handfuls of spinach - chopped
• salt and pepper to tastesalt and pepper to taste

Cashew Cheese

• 1/2 cup raw cashews1/2 cup raw cashews
• WaterWater
• 1/4 tps salt1/4 tps salt
• 2 tbs cashew milk or milk of course2 tbs cashew milk or milk of course

Instructions

Alfredo

• Make spaghetti squash using your favorite method (microwaving or making in oven)
• Removed seeds and skin from spaghetti squash
• Place squash in large sauce pan (be sure to divide the strands of the squash)
• In a food processor make cashew cheese (see recipe below)
• Add sundried tomatoes to cashew cheese - pulse until thoroughly combined
• Remove from food processor and place into pan with spaghetti squash
• Add water and turn over medium to medium low heat and stir to combine
• Once hot add spinach and cook until spinach is wilted
• Add salt and pepper to taste
• Service with your favorite salad, bread, and wine!

Cashew Cheese

• Boil water, pour over cashews and let sit for 2 hours.
• Drain water, add cashews to food processor
• Add cashew milk and salt
• Blend until smooth

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Nutrition Information

Nutrition Facts

Sundried Tomato Alfredo

Amount Per Serving

Calories 453 Calories from Fat 234

% Daily Value*

Fat 26g

Carbohydrates 52g

Fiber 10g

Sugar 16g

Protein 13g

*

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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What About You?!

• Did you love the Olive Garden growing up?
• Whats your favorite green veggie to add to pasta dishes?
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