Fettuccine Alfredo

Nut-free option, Soy-free option

Growing up, dairy-based fettuccine Alfredo was one of our simple go-to dinners—after all, we haven’t always been vegan. Our 15- minute version pairs fettuccine pasta with a creamy plant-based sauce that won’t have you missing the dairy. We love serving it with Easy Steamed Broccoli and Parmesan-Crusted Tofu.

Fettuccine Alfredo, an iconic Italian pasta dish renowned for its creamy and indulgent sauce, has been reimagined into a vegan masterpiece that captures the essence of comfort while remaining entirely plant-based. This adaptation maintains the beloved qualities of the original recipe while incorporating thoughtful substitutions to create a rich and satisfying culinary experience.

At its heart, Vegan Fettuccine Alfredo is a celebration of simplicity and flavor. The traditional butter and cream are replaced with vegan alternatives, yet the dish retains its luxurious creaminess through the clever use of ingredients like vegan butter, nutritional yeast, and rice milk. This transformation not only caters to those following a vegan lifestyle but also offers a lighter and more health-conscious option for all pasta enthusiasts.

The process begins by cooking fettuccine pasta to perfection, ensuring that the noodles maintain their delightful texture. A touch of olive oil is introduced to prevent sticking, setting the stage for the luscious sauce to embrace the pasta.

The sauce, the star of the show, is a delicate blend of vegan butter, minced garlic, flour, and rice milk. Whisked into a smooth concoction, the sauce is elevated with the addition of nutritional yeast, which imparts a delightful umami flavor and a hint of cheesiness. A harmonious symphony of dried oregano, basil, parsley, salt, and freshly ground black pepper rounds out the flavor profile, evoking the warmth of classic Italian herbs.

The vegan Mozzarella shreds weave a velvety tapestry throughout the sauce, creating an irresistible creaminess that adheres lovingly to every strand of fettuccine. As the Mozzarella melts into the sauce, it transforms the dish into a harmonious blend of flavors, textures, and aromas.

The result is a bowl of Vegan Fettuccine Alfredo that encapsulates the essence of comfort food. Its creamy consistency is balanced by the subtle acidity of garlic, while the herbal notes of oregano and basil add depth and character. The finishing touch of freshly chopped parsley and vegan Parmesan cheese, if desired, elevates the dish with visual appeal and a final burst of flavor.

Vegan Fettuccine Alfredo is more than just a dairy-free version of a beloved classic; it’s a testament to the culinary creativity and innovation that’s possible in plant-based cooking. With each bite, this dish invites you to savor the harmony of taste and texture while indulging in the timeless comfort that pasta brings.

PREP TIME: 2 minutes

COOK TIME: 10 minutes, plus time to boil pasta

YIELD: 6 to 8 servings

INGREDIENTS:

• 1 (16-oz [453-g]) package vegan fettuccine pasta
• 1 tbsp (15 ml) olive oil
• ¼ cup (56 g) vegan butter (nut-free and/or soy-free if needed)
• 6 cloves garlic, peeled and minced, or 2 tbsp (18 g) jarred minced garlic
• ⅓ cup (41 g) all-purpose flour
• 3 cups (720 ml) plain, unsweetened rice milk
• ½ cup (40 g) nutritional yeast
• ½ tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 tsp salt, plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste
• 1 cup (113 g) vegan Mozzarella shreds or store-bought (nut-free and/or soy-free if needed)

FOR SERVING (OPTIONAL)

• Vegan Parmesan Cheese or store-bought (nut-free and/or soy-free if needed)
• Dried or fresh chopped parsley

INSTRUCTIONS:

1. Cook the fettuccine pasta according to the package instructions. Once cooked, drain and rinse the pasta in cold water. Place it back in the pot and toss with the olive oil to prevent sticking.
2. In a large skillet, melt the vegan butter over medium-low heat. Stir in the minced garlic and cook for 30 seconds to 1 minute, until fragrant.
3. Whisk in the all-purpose flour until fully incorporated. Slowly pour in the rice milk while whisking constantly.
4. Increase the heat to medium-high and bring the mixture to a gentle boil, whisking constantly. Lower the heat to low to maintain a simmer.
5. Whisk in the nutritional yeast, dried oregano, dried basil, dried parsley, salt, and freshly ground black pepper. Let the mixture simmer, whisking occasionally, for 3 to 5 minutes, or until it thickens.
6. Stir in the vegan Mozzarella shreds until they melt and create a creamy sauce.
7. Add the cooked pasta to the skillet and stir to coat the pasta with the creamy sauce. Adjust the seasoning with more salt and pepper to taste, if desired.
8. Remove the skillet from the heat and serve the creamy fettuccine pasta topped with Vegan Parmesan Cheese and chopped parsley for extra flavor and garnish.