The change of season in Massachusetts from winter to spring has been chaotic, as usual, and my family has been craving creamy, warm dishes. By request this week I put together a vegan version of a pasta alfredo, using some colors to make it festive. It was a quick and easy dish with a high satisfaction response!


1 1/2 tablespoons coconut oil
1 leek, thinly sliced
1/2 orange bell pepper, thinly sliced in 1 inch chunks
1/2 head of broccoli florets, chopped
4 cloves of garlic, minced
Sea salt, ground pepper,  and ground rosemary to taste
1 can coconut milk
1 tablespoon Wayfare (or other) vegan butter
1 package of gluten-free linguine noodles
Hot sauce, optional


Bring a large pot of water to boil and add noodles; cook to desired texture.

In a large saucepan over medium heat, melt coconut oil and add leeks and sea salt to taste. Add bell pepper and garlic. Cook over low-medium to medium heat until vegetables begin to “melt,” becoming silky and soft.

Toss in brocolli florets, more sea salt, ground pepper, and ground rosemary to taste. Cook the vegetables down until brocolli reaches nearly the desired texture (I like mine to keep some bright green-ness).

Add the coconut milk and vegan butter, and stir, bringing to a boil.  Allow to boil until sauce thickens to desired consistency, adding more spices to taste.

Drain linguine and toss with the alfredo sauce.  Serve with a drizzle of hot sauce, optional.


Sit back and revel in the ambiguous transition between winter and spring, shaking off the early spring snowfall, as you enjoy a heart-warming savory dish! I hope it helps!

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