Vegan Fettuccine Alfredo
Servings: 4 People
Calories: 353kcal
It is rare to combine both ease of making and huge flavor, most of the time you have to make a sacrifice in one of the two areas. This vegan Alfredo sauce is almost done as fast as it takes to cook the pasta. Which makes this dish a perfect weeknight meal. The ingredients are items that you will, most likely, have on hand which is always a plus.
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Ingredients
Alfredo Sauce
- 3 Tbsp olive oil extra virgin
- ½ yellow onion thinly sliced
- ½ tsp salt kosher
- 3 cups cauliflower thinly sliced
- 2 cups button mushrooms sliced
- 1 bay leaf
- 4 thyme sprigs
- ¼ cup nutritional yeast
- 1 ½ cup plant milk
Roasted yellow squash rolls
- 1 yellow squash
- Pinch salt kosher
- 2 Tbsp basil fresh, chopped
- Pinch red chili flakes
Fettuccine
- 6 oz fettuccine
- 4 quarts water
- ¼ cup salt kosher
Instructions
How to make vegan Alfredo pasta sauce
- Heat a sauté pan over low heat add the extra virgin olive oil and the sliced yellow onion season with kosher salt. Cook the onions over low heat for 8 minutes.
- Add the sliced cauliflower, continue to cook over low heat for 2 minutes, and add a moderate drizzle of extra virgin olive oil.
- The sliced button mushrooms go in next, cooking gently for 2 minutes.
- Add the plant milk, the bay leaf, and thyme. Increase the heat to medium cooking for 15 minutes, the cauliflower should be falling apart and very tender.
- Remove the herbs from the sauce, and add the nutritional heat.
- Puree until very smooth.
- Set aside, keeping warm.
How to make roasted yellow squash rolls
- Slice the yellow squash about 1/8 of an inch thick length-wise.
- Season the sliced squash with salt, basil, and red chili flakes, and firmly press the herbs into the squash.
- Place the squash in a hot dry pan, cook for 20 seconds, and flip the squash cooking for another 20 seconds.
- Remove the squash from the pan and roll, set aside until time to plate.
How to cook fettuccine noodles
- Bring the water to a rapid boil, and add the salt.
- Add the pasta to the water, and stir for the first minute this will prevent the noodles from sticking to the pan or the other noodles.
- Cooking the fettuccine for 6-8 minutes will lead to a perfect al dente.
- Save 1 cup of pasta cooking liquid.
How to finish the vegan Alfredo pasta
- Place the noodles directly into a sauté pan preheated over medium heat.
- Add a dash of extra virgin olive oil to the noodles and about 1/2 cup of pasta cooking liquid.
- Start to stir and agitate the noodles, this will start to emulsify the extra virgin olive oil and the pasta water.
- Add about 10-ounce of vegan alfredo sauce to the noodles, reduce the heat to medium-low, and continue to stir the noodles for another minute.
- The sauce should just be thick enough to coat the noodles, but not so thick that it is overly goopy. If the sauce becomes too thick adjust with a little of the pasta water.
Plating
- Pace the noodles in the middle of the plate, garnish with the squash rolls and add a drizzle of extra alfredo sauce around the plate.
Notes
Nutritional values are an estimate.
Nutrition
Calories: 353kcal | Carbohydrates: 50g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 7483mg | Potassium: 730mg | Fiber: 6g | Sugar: 12g | Vitamin A: 385IU | Vitamin C: 48mg | Calcium: 206mg | Iron: 2mg