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Fettuccine Alfredo with Mushroom

Fettuccine Alfredo with Mushroom

All the pasta lovers out there, today I have an incredible recipe for you. We are making a big batch of vegan fettuccine Alfredo. If you love a creamy, flavourful and hearty pasta dish this recipe is definitely for you!

I think every time we go to an Italian restaurant there's always someone at the table who orders Fettuccine Alfredo. The smell and the creamy texture are so inviting, no wonder this is one of the most popular items on the menu. 

The original recipe is made with butter and cheese, there's actually no heavy cream in it as many people would think. When I found out about this I realised recreating this recipe would be a lot easier than what I thought. 

I was doing some research on how to get the perfect texture and flavour to recreate this dish. I found a few different options but a lot of recipes where trying to use a cream substitute as a base for the sauce. It's a possibility but for me, the pasta comes out too heavy and fettuccine Alfredo is not supposed to be so heavy.

Fettuccine Alfredo with Mushroom ingredients

Instead, I made a sauce using cauliflower. I love everything about cauliflower, its flavour and the many uses I can find for it. This vegetable is loaded with nutrients, it is very easy to digest which means the pasta won't feel heavy and because its flavour is so subtle it is easy to mix it with many other ingredients. 

For this recipe I just boiled the cauliflower since I wanted to keep that super subtle flavour. For other recipes like this vegan mac and cheese I rather roast it to have a stronger flavour.

We sorted out the base, now we needed to fine tune the flavour and the texture of our fettuccine Alfredo. I added a handful of roasted cashew nuts and a few table spoons of nutritional yeast. Both ingredients are great substitutes of cheese. When you put them together it is as if you had melted cheese on your plate. 

alfredo sauce

Also, nutritional yeast has a very particular flavour which is a bit nutty and fermented. This can be hard to achieve so we are happy someone found out about it. Cheese is something a lot of people transitioning to a vegan diet have a hard time letting go. Having this option opens the door to so many possibilities and makes the transition a lot smoother.  

A lot of the typical Italian flavours come from the seasonings they use. Have you ever seen an Italian cook? Seems like they're dancing when they add spices to their food! So of course, we are using a few different ones.

I stirred in the herbs and spices with the sauce. A lot of people rather just leave them as garnish, it is really up to you. I like to let them simmer a bit so the sauce gets really infused with all those amazing flavours. 

Cook your pasta al dente and mix it all together. You will have the most creamy, flavourful and indulgent Fettuccine Alfredo ever.

Fettuccine Alfredo with Mushroom close up

Ingredients
7
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 3
Allergens: Mushrooms, Olives

Ingredients

For the sauce

  • 2 dashes black pepper (ground)
  • 2 cups button mushroom (sliced)
  • ¼ cup cashew nuts (toasted)
  • 3 cups cauliflower
  • 1 tbsp dijon mustard
  • 3 cloves garlic
  • 3 tbsps nutritional yeast
  • 1½ tsps olive oil
  • 2 dashes sea salt
  • 1 cup vegetable broth

For the pasta

  • 9 oz fettuccine pasta

For the garnish

  • 3 tbsps frozen garden herbs (optional)

Directions

  1. Prepare the pasta according to the instruction on the package.
  2. Steam or boil the cauliflower together with the garlic until soft for about 8-10 minutes.
  3. Heat up the oil in a sauce pan and stir fry the mushrooms for about 5 minutes until slightly brown.
  4. Add the rest of the sauce ingredients except the mushrooms to a blender and blend until smooth.
  5. Pour the sauce over the mushrooms, heat it up properly and adjust taste.
  6. Serve the fettuccine with sauce on top and sprinkle with fresh or frozen herbs if you like, enjoy!

Notes

        

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