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Updated: Mar 13, 2021

Creamy alfredo sauce with Fieldroast Italian sausage, spinach and sundried tomatoes comes together in this simple and quick dinner recipe. I much prefer alfredo sauce made with silken tofu to cashews.


8 oz pasta

1 yellow onion, chopped

3 cloves garlic, minced

12 oz package silken tofu

2 Tbsp nutritional yeast

1/2 lemon

1 Tbsp vegan butter

1/2 cup water

1 tsp salt

2 Fieldroast Italian sausage

1/4 cup sundried tomatoes, sliced

4 cups baby spinach, chopped

1/8 tsp chili pepper flakes

1/4 cup vegan parmesan cheese

Salt & pepper to taste


1. Cook pasta according to package directions. Drain and set aside. **if using dry sundried tomatoes, add to pasta during last minute of cooking**

2. While pasta is cooking, heat 1 Tbsp vegan butter in a skillet over medium heat. Add onions and garlic, and cook until softened, approximately 4 to 5 minutes. Remove from heat.

3. In a blender or food processor, combine the cooked garlic and onions, silken tofu, juice from 1/2 the lemon, 1/2 cup water, nutritional yeast and 1 tsp salt. Blend until smooth, approximately 2 minutes.

4. Return skillet to medium heat and saute sausage until browned, approximately 4 to 5 minutes. Brown sundried tomatoes during last 1 minute of cooking. Remove from skillet and set aside. Add spinach to skillet, sprinkle with salt, pepper and chili pepper flakes. Saute until wilted, approximately 2 minutes.

5. Add sauce to skillet with spinach along with vegan parmesan cheese. Cook over medium low heat until thickened slightly and vegan parmesan cheese has melted, approximately 3 minutes.

6. Stir cooked pasta into skillet along with sausage and sundried tomatoes. Cook until heated through. Season to taste with salt and pepper. Sprinkle with vegan parmesan before serving.

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