Vegan Fettuccine Alfredo with a creamy plant-based sauce that is quick and easy to prepare. If you don’t like coconut milk, you can use another unsweetened dairy-free milk alternative such as almond or oat milk. You can also serve it with as many or as few vegetables as you’d like or try adding sautéed tempeh as a plant-based protein.

Ingredients

Serves: 4-6 Time: 35 minutes

Vegan Fettuccine Alfredo

• 1 box fettuccine pasta
• 1/2 yellow onion, thinly sliced
• 1 small zucchini, thinly sliced
• 1/2 cup mushrooms, sliced
• 1 cup broccoli crowns, chopped
• Salt & pepper to taste
• Olive oil for sautéeing
• 1 Tbs lemon juice or white wine vinegar

Sauce

• 13.5 oz. can lite coconut milk
• 1/2 cup water
• 1 tsp salt & black pepper
• 1 heaping Tbs nutritional yeast
• 3 garlic cloves minced
• 1 tsp smoked paprika
• 1 1/2 heaping Tbs cornstarch

Directions

1. Begin cooking the pasta according to your packaging.
2. Meanwhile, prepare your vegetables.
3. Then in a medium sauce pan, add in the coconut milk, water, and seasonings and set heat to medium-high. Save the cornstarch for later.
4. Once the sauce comes to a boil, reduce heat to medium and begin whisking in the cornstarch. Whisk continually until the cornstarch is dissolved.
5. Reduce heat to low, cover with a lid and simmer while you sauté the vegetables. Stire the sauce periodically.
6. In a skillet, set heat to medium-high. Once hot, add enough oil to lightly coat the bottom of the pan.
7. Sauté the onion for 4-5 minutes, until translucent. Then add the zucchini and mushrooms. Stir for another 5-7 minutes before adding the seasonings and then the lemon juice or white wine vingar. Then add the broccoli.
8. Cook until the broccoli is lightly tender and bright green. Strain your pasta once cooked.
9. Toss the pasta into the skillet with the vegetables and then pour the alfredo sauce on top, combining well.
10. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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