Tagliatelle Alfredo

Traditional Alfredo is a white sauce made from butter, cream and parmesean cheese. I used to make a lot of Alfredo sauce in university and this time I thought why not use coconut milk to substitute normal milk and see how it tastes different to regular milk. I avoid using cream as I feel it makes the dish too heavy and I prefer the sauce having a thinner consistency. To my surprise, it tasted exactly the same and you could barely taste the coconut base. The idea behind this recipe was not to make it vegan but to use leftover coconut milk and vegetables. However, if you have vegan substitutes for cheese and butter, feel free to swap it over. You can even make the same sauce swapping for regular milk.

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Total cook time: 45 minutes

Servings: 3


  • 200 gms boiled tagliatelle (you can use any pasta of choice – boil it in water, salt and 1 tsp oil)
  • Vegetables:
    • ½ broccoli head
    • 12-14 french beans (each sliced into 3 pieces)
    • You can also use: Peppers, carrots, mushrooms or no vegetables at all
  • 2 tsp plain flour
  • 2 tbsp butter (or vegan butter)
  • 2-3 mild and spicy mix of chopped green chillies (you can also use 1 tsp red chilli flakes as an alternative)
  • 10-12 basil leaves
  • ½ onion (sliced)
  • 4-5 garlic cloves (sliced)
  • 2 tsp dried oregano
  • ½ tsp garlic powder (optional)
  • Salt to taste
  • Pepper to taste
  • 200 ml full fat coconut milk (if using light coconut milk, add 300 ml and no water)
  • 1 tbsp cheese (or vegan cheese)
  • 200 ml water + more as required


  1. Boil the pasta in a deep bowl with salt and water until it is 1 minute from being fully boiled. Drain the water and keep aside.
  2. In a separate pan, heat 1 tbsp butter in a pan and let it brown.
  3. Once browned, lower to medium heat and add the sliced garlic, sliced onion, green chillies and stir until the garlic begins to brown and onions turn translucent.

5. Next, add the beans with 100 ml of water and cover with a lid to allow the beans to cook on medium heat for 10-15 minute or until they soften. Beans take a bit long to cook. If you are using carrots and peppers, ensure you keep checking to avoid them from overcooking.

6. Add the broccoli and cook for a further 2-3 minutes and dry out the water.

7. Next, in a separate pan, melt 1 tbsp of butter.

8. Add the plain flour and stir for 1-2 minutes on medium heat.

9. Add the coconut milk, 100 ml of water, salt, pepper, dried oregano and garlic powder (optional) and stir to avoid lumps forming.

10. Next, add the cheese and bring to a boil.

11. Boil the sauce for about 1 minute and mix well and let the cheese melt.

12. Add the boiling sauce to the vegetables and cook on low heat for 2-3 minutes.

13. Adjust the salt and pepper if you need to.

14. Add the boiled tagliatelle and mix well. Cook on low heat for a further 2 minutes.

15. Add the fresh basil and stir. Enjoy and serve hot!

Hope you enjoy this!


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