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Fettuccine Alfredo

Fettuccine Alfredo

  • Author: Brian
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegan, Gluten Free option

Description

This creamy Fettuccine Alfredo recipe features luscious plant-based cheese and butter alternatives combined with natural flavors and a smooth sauce that coats perfectly cooked fettuccine noodles. It’s a comforting, delicious pasta dish reinvented with wholesome, plant-based ingredients suitable for diverse dietary preferences, delivering the classic warmth and richness of traditional Alfredo in a vegan-friendly way.

Ingredients

Pasta

  • Fettuccine pasta, 12 oz

Sauce

  • Plant-based butter, 3 tablespoons
  • Garlic cloves, 3 finely minced
  • Plant-based cream or milk alternative, 1 cup
  • Vegetarian Worcestershire sauce (natural), 1 tablespoon
  • Apple cider vinegar, 1 teaspoon
  • Plant-based cheese, 1 cup shredded or cubed
  • Natural gelling agent, 1 teaspoon
  • Freshly ground black pepper, to taste
  • Fresh parsley, 2 tablespoons chopped

Instructions

  1. Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook until just al dente, about 8 to 10 minutes. Drain the pasta, reserving one cup of the pasta water for later.
  2. Prepare the Creamy Sauce: In a large skillet over medium heat, melt the plant-based butter. Add the finely minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Pour in the plant-based cream and stir in the vegetarian Worcestershire sauce (natural) and a splash of apple cider vinegar to enhance the flavor.
  3. Add Plant-Based Cheese and Natural Gelling Agent: Reduce the heat to low. Gradually stir in the plant-based cheese, allowing it to melt smoothly into the sauce. Sprinkle in the natural gelling agent and whisk continuously to thicken the sauce to a silky, clingy consistency without any lumps.
  4. Combine Pasta and Sauce: Add the cooked fettuccine into the skillet with the sauce. Gently toss to evenly coat every strand of pasta. If the sauce is too thick, add reserved pasta water one tablespoon at a time until reaching the desired consistency.
  5. Season and Garnish: Season with freshly ground black pepper and fold in the chopped fresh parsley. Give everything a final gentle toss and serve immediately for the best texture and flavor.

Notes

  • Use warm ingredients to help the plant-based cheese melt evenly for a smoother sauce.
  • Reserve some pasta water as it helps to adjust sauce thickness and improve sauce cling to noodles.
  • Cook pasta al dente for optimal texture and sauce absorption.
  • Continuously stir when adding the natural gelling agent to avoid lumps and achieve creaminess.
  • Finish with freshly ground black pepper to enhance the flavor complexity.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 2 g
  • Sodium: 350 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 0 mg

Keywords: Fettuccine Alfredo, plant-based pasta, vegan Alfredo, creamy pasta, easy pasta recipe

Find it online: https://puretastekitchen.com/fettuccine-alfredo/