Vegan Fettuccine Alfredo

Fettuchine Alfredo


Enjoy a low-calorie healthy comfort pasta dish for lunch or dinner and they’ll never know it’s not the real stuff!

5.0 from 1 reviews
Vegan Fettuccine Alfredo
Recipe type: Main
Cuisine: Italian
  • 1 pound Organic Fettuccine Noodles
  • 1 stick Organic Vegan Butter or measure out earth balance
  • 1 cup Vegan Cream substitute
  • Salt and Pepper, to taste
  • 1½ teaspoons parsley, chopped
  • Pinch of nutmeg
  • 2 cups Vegan Parmesan Cheese
  1. Bring a pot of water to a boil for the pasta, and cook the pasta until al dente.
  2. Place a saucepan over medium-low heat.
  3. Melt the butter in the skillet.
  4. Then pour in an equal amount of cream.
  5. Whisk it together gently, and just allow the mixture to get warm.
  6. At this point, season the sauce with salt, freshly ground black pepper, and nutmeg.
  7. Reserve about a half cup f the starchy pasta water, to thin out the sauce later.
  8. Get out a big serving bowl.
  9. Sprinkle half the Parmesan right into the bowl.
  10. Then pour the warm, creamy butter mixture right into the cheese.
  11. Don’t stir it. Just let it sit and get and warm the cheese.
  12. Drain the pasta.
  13. Immediately pour the pasta, steaming hot, right into the bowl with the other ingredients.
  14. Then, with tongs, gently toss it to combine.
  15. After you give it a couple of tosses, sprinkle in the rest of the Parmesan and parsley.
*MimicCream is a great vegan cream substitute. *Important: if the sauce gets to thick, splash in some of the warm pasta water. It’ll bring it to the perfect consistency.


  1. says

    I am a vegetarian with a son who can’t have dairy so this is a PERFECT recipe for my house! I found you through the Thursday Favorite things Blog Hop! I am hosting a party tomorrow at my site – if you get a chance, stop by and link up!

  2. Charles says

    Fettuccine noodles generally contain egg, so make sure they’re of the egg-less variety if you want it all vegan! :-)

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