Vegan Fettuccine Alfredo

Saucy fettuccine alfredo with green peas and crushed red pepper flakes.

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Vegan Fettuccine Alfredo

This easy vegan alfredo sauce is thickened with white beans, flavored with fresh garlic and takes just 5 minutes to make!

Servings:

Calories: 134kcal

Author: Debra Klein

Ingredients

2 tablespoon olive oil
4 cloves garlic minced
1 14.5-oz can cannellini beans
½ cup vegetable broth
½ cup almond milk
2 tablespoon nutritional yeast
½ teaspoon sea salt
¼ teaspoon white pepper

For Fettuccine Alfredo

1 8-oz package rice noodles*
8 oz. frozen green peas

Instructions

Alfredo Sauce

Drain and rinse beans. Place in the cup of a blender. Add broth, milk, nutritional yeast, salt and pepper.
Heat small saucepan or skillet over medium heat. Swirl in olive oil and then add the garlic. Cook, stirring constantly until fragrant, about 45 seconds. Remove from heat when it's lightly colored, but before it burns.
Add the garlic oil to the blender and blend on high for 30 seconds. Scrape down the sides and then blend again until smooth and creamy.

For Fettuccine Alfredo

Cook the noodles according to package directions, checking at 2 minutes less than the instructions suggest. You'll want al dente pasta for this recipe.
Grab ½ cup pasta water before draining.
Heat a large skillet over medium heat. Pour in ½ cup alfredo sauce and add the frozen peas. Stir until they're heated through. Add the pasta and another ½ cup sauce. Use tongs to gently toss so that all pasta is coated in sauce and the peas are evenly distributed. If the alfredo is too thick, use the pasta water, a couple tablespoons at a time to thin as desired.
Sprinkle on some fresh herbs for a boost of flavor and color and serve warm.

Notes

Garlic: minced fresh garlic is best for this recipe, as we are counting on it for the ultimate flavor boost in a vegan sauce recipe like this. Second choice would be grating the garlic with a microplane. If you're using a garlic press, you will undoubtedly lose some of the pulp in the tool itself, so add a few extra cloves!

Pasta: I like to use brown rice pad thai noodles because they're a little thicker and flat, similar to fettuccine, and naturally gluten-free. You can use any type of pasta, noodle, fettuccine that suits your dietary needs.

Storage: Leftover alfredo sauce can be stored in a glass jar in the fridge for up to a week. Shake well before reheating. Leftover fettuccine that has the sauce mixed in can be stored in the fridge in an airtight container for 5 days. Reheat gently on the stovetop over medium heat, stirring constantly until heated through

Sauce: one recipe will yield 2 cups sauce. Good to know if you're using this vegan alfredo sauce for another recipe....like as an enhamcement for roasted broccoli.

Nutrition