Homemade Pasta with Dairy Free Jerk Alfredo Sauce & Fresh Veggies

dairy free vegan Alfredo pasta

Enjoy A Dairy Free Creamy Jerk Pasta!

Happy Mother’s Day! Learn how to make homemade pasta for your mom or someone you love! This dairy free jerk Alfredo sauce is perfectly paired with fresh veggies for a flavorful dish! Click above to watch this recipe come to life!

Homemade Pasta with Dairy Free Jerk Alfredo Sauce & Fresh Veggies


dairy free Alfredo pasta


Once you make this pasta from scratch, it’ll be hard to return to a box! Get ready for tons of flavor and creaminess without the dairy!

Total Time 60 mins

Servings 6-8


  • 2 cups all-purpose flour
  • 1/2 cup semolina flour
  • olive oil
  • salt
  • 4 eggs
  • plant-based butter
  • garlic
  • oat/almond milk
  • dairy free sour cream
  • dairy free mozzarella shreds
  • dairy free gouda
  • pepper
  • onion powder
  • minced garlic
  • basil
  • oregano
  • jerk marinade
  • grape tomatoes
  • asparagus
  • chopped fresh parsley
  • save 1 cup of pasta water


  • Get ready to make some delicious pasta! Begin by mixing flours together in a bowl.
  • Create a crater or semi-volcano-like bowl with the flour on your surface with your hands.
  • One at a time, add eggs to the middle, followed by olive oil and salt.
  • Slowly add flour into the eggs using a fork, chopsticks, or whatever utensil helps you the most.
  • Knead until dough forms for about 10 minutes if doing it by hand. You can use a food processor to speed up the process and decrease kneading time.
  • Once pasta dough has formed, wrap and set aside for 20-30 minutes to rest
  • While the dough is resting, begin your Alfredo sauce by sautéing butter and garlic together in a large pan
  • Add flour until mixture becomes slightly crumbly, then add milk, sour cream, and cheeses.
  • Simmer together until cheese is melted chiefly together
  • Chop the top 3/4 of asparagus and sauté in a separate pan with olive and garlic
  • Half tomatoes and set aside
  • Quarter pasta dough leaving the remaining pieces wrapped in plastic until they are ready to be rolled out
  • Begin on the widest setting of your rolling machine, usually 1, and gradually go up to 8 until your pasta is thin enough that you can see your hand through it or how most pasta makers say thin enough you can read a letter through it.
  • Change to cutting attachment and cut pasta sheets into your pasta strands!
  • Transfer to a drying rack or form into a spiral to dry; either way, sprinkle with flour, so your noodles don’t dry together.
  • While pasta is drying, boil a large pot with water, adding salt and olive oil to the water.
  • Finish Alfredo sauce by adding salt, pepper, onion powder, garlic powder, basil, oregano, and your desired amount of jerk seasoning. Mix to combine.
  • Add tomatoes followed by sautéed asparagus set aside
  • Add fresh pasta to boiling water cooking for 5 minutes, making sure not to overcook
  • Drain and add cooked pasta to skillet or large pan
  • Pour Alfredo sauce over noodles and lightly toss until each noodle is covered
  • Garnish with fresh parsley and a squeeze of lemon, and enjoy!

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