Amazeballs Alfredo

For reals, it's amazing

I had a delicious Alfredo at The Chicago Diner when it was on their specials menu and HAD to figure out how to recreate it since I knew it wouldn’t be available for long. So I went home to my kitchen determined to make it and maybe a wee bit better…or so I think. [Ed. note: the pics used for the recipe have DOUBLE the ingredients because we had friends over]

Serves: 2 with leftovers for lunch the next day if you can keep yourself from scarfing it all down in one sitting that is.

Difficulty: easy peasy

Cook Time: 30 minutes-ish


  • 5 TBSP Earth Balance (I slice it from a stick so that it melts quicker in the pot)
  • 1 Cup Plain Soy Creamer (I used Silk)
  • 2 TBSP Vegan Sour Cream (I used Tofutti)
  • 2 Cloves garlic minced as finely as possible
  • 1 heaping tsp nutritional yeast
  • Cracked white pepper to taste (or black pepper)
  • 1 cup + a handful Daiya mozzarella vegan cheese
  • 1 package Italian “sausage” seitan crumbled (I used Upton’s)
  • 1 small package fresh spinach rinsed
  • 2 broccoli stalks cut into bite sized florets and rinsed
  • 1 lb penne pasta (or whatever shape you like!)


First, get your water for the pasta headed to a boil on your stovetop.

Next mix together the earth balance, soy creamer, garlic, nutritional yeast, and pepper in a sauce pan over medium heat. If it simmers no problem, just don’t let it boil. Stir periodically to get it all mixed together and to not let anything burn.

Not very healthy, but what Alfredo is? hehehe

Once you put the pasta in your other pot to boil, you can add the Daiya and sour cream to your sauce mixture. Stir continuously until you get a creamy sauce. If it’s too thick, add more creamer or soy milk to thin it out.


When the pasta has 2 minutes left, toss the broccoli into the same pot as the pasta. Once the pasta is done (we like slightly al dente) drain both the pasta and the broccoli in a strainer. Next toss the Upton’s into your sauce pan that has the Daiya Alfredo to heat it through, giving it a stir or two. Put the spinach into the hot empty pot you used to cook the pasta and broccoli in. Toss the pasta and broccoli back into the same pot as the spinach and pour the sauce on top.

I had to pour some sauce out to fit the seitan in! Whoops!

Stir it all to combine. The heat of the pasta/sauce mixture should get the spinach to wilt so that it’s ready to eat after a couple stirs.

Put some muscle into it!

Serve and enjoy!

OMFG glorious gooey goodness!

4 Comments on "Amazeballs Alfredo"

  1. Andrea T says:

    I love that you say “serves 2” when you’re using one pound of pasta! Haha! My kind of chef!

  2. Oooh, thank you!
    How much spinach is in a small package? Do you mean the 5 oz. tubs? And how much is a package of seitan sausage?

    • Julie says:

      Hey Jordan! You’re welcome! Thanks so much for checking out my recipe and leaving a comment. You are right, I use right around 5oz of spinach. You can definitely add more though, I always forget how much it condenses when cooked. For the seitan, the Upton’s brand comes in 8oz packages and we just crumble up and use the whole thing. If you need a non-soy seitan, Field Roast or homemade would work too. Let me know how it turns out!! Best, Julie