Vegan Fettuccine Alfredo
This vegan fettuccine Alfredo is just as good as the traditional dairy version! It is super creamy, delicious, and healthy. Plus, it is very easy to make!
Servings: 2 servings
Calories: 435kcal
Equipment
- Blender
Ingredients
- 4 ounces fettuccine or another (gluten-free) pasta of choice
- 1 tablespoon extra virgin olive oil
- 5 ounces mushrooms sliced
- ½ cup cherry tomatoes halved
- 1 cup vegan cashew Alfredo sauce
- 1 handful baby spinach
Instructions
- Prepare the vegan Alfredo sauce according to the recipe instructions.
- Cook the pasta according to the package instructions and reserve some of the pasta water before draining.
- Preheat the olive oil in a pan over medium heat. First, sauté the mushrooms. Then, add the cherry tomatoes and sauté shortly until they start to soften.
- Pour the vegan Alfredo sauce into the pan. Add pasta water and/or vegan milk as needed.
- Stir in the baby spinach and the cooked fettuccine. Season with more salt and pepper if needed. Enjoy!
Notes
- Gluten-free: Use any type of gluten-free pasta or zucchini noodles to make this dish gluten-free.
- Add pasta water to the sauce: I recommend adding some starchy pasta water to the sauce as it helps to make the sauce cling to the pasta and adds flavor.
Nutrition
Serving: 1serving | Calories: 435kcal | Carbohydrates: 54g | Protein: 16g | Fat: 20g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 32mg | Potassium: 742mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1623IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 4mg