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Vegan Fettuccine Alfredo

Course: Entrees
Cuisine: pasta
Keyword: alfredo, fettuccine alfredo, noodles, pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 Servings
Author: unarosevegan
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Ingredients

  • 1/2 package Fettuccine pasta
  • 1/2 cup reserved pasta water if needed
  • 5 tablespoons  vegan butter
  • 4 cloves garlic minced
  • 2 cups unsweetened soy milk
  • 2 tablespoons  flour preferably gluten free but any flour will do
  • 1/2 teaspoon  salt free seasoning commercial or homemade
  • 1/4 teaspoon  nutmeg
  • 1/4 teaspoon black pepper
  • 1 tablespoon nutritional yeast
  • 1 tablespoon vegan parmesan  
  • 1/2 lemon juiced
  • 2 teaspoons fresh Italian parsley chopped

Instructions

  • In a large pot, add water and bring it to a boil. Add fettuccine noodles and cook according to instructions for al dente on package. Once cooked pour into a drainer and set aside.
  • In a large skillet or deep fry pan, heat the vegan butter over medium heat. Add the minced garlic and cook for 1 minute or so, until the garlic is aromatic and cooked but not browned.
  • Add the gluten free flour. Stir until well mixed.
  • Add the soy milk or cream as well as the lemon juice, nutritional yeast, vegan parmesan and the seasonings. Stir well for 1 minute to mix and to prevent curdling.
  • Reduce heat to medium low and cook sauce, stirring constantly, about 5-8 minutes. You will know its done when it becomes creamy, not runny. If too thick, add some of the pasta water until it's a creamy consistency. Turn off heat but keep pan on the burner.
  • Add the cooked fettini noodles and gently stir them until they are well coated with sauce. Remove pan from heat.
  • Serve immediately. Garnish with chopped parsley.