This creamy vegan fettuccine alfredo is a guaranteed crowd please. For a quick and easy dinner, cook dry fettucine or tagliatelle pasta until al dente before stirring in a simple 15 minute alfredo sauce. I’ve added spinach and asparagus to add some summer greenery to the dish.
The ingredients
Fettucinne is traditionally used in alfredo pasta but I find tagliatelle works just as well, being only a fraction thinner than the aforementioned pasta. I’m definitely not a pasta purist so I’m happy to use either interchangeably.
To veganise the alfredo sauce I’ve simply used vegan margarine and soya cream in place of butter and double cream. Vegan cheese has come along way over recent years and most types now melt beautifully in sauces, whilst also adding a lovely savoury, salty flavour.
The method
Melt the margarine and then stir in the garlic, followed by the cream and black pepper. Whisk in the cheese to emulsify the sauce. The sauce should be rich and thick, resembling the consistency of double cream.
A further tip when cooking pasta dishes is to reserve a few spoonfuls of the pasta water and add this to the sauce. It helps the sauce coat the pasta, as well as acting as a thickener.
Leave a comment and let me know how you get on making this vegan fettuccine alfredo. I would love to see your creations over on instagram!
More pasta dishes
Spicy tomato pasta with vegan sausage
Butternut squash and jackfruit pasta bake
Vegan fettuccine alfredo
Ingredients
- 200 g fettuccine or tagliatelle
- 130 g asparagus
- 25 g margarine
- 2 cloves of garlic crushed
- 150 mls soya cream
- 50 g vegan cheese grated leaving some aside for garnish
- Black pepper to season
- 75 g spinach
- 1 tbsp fresh parsley chopped
Instructions
- Cook the pasta in a large pan of boiling, well salted water for 10-12 minutes, until al dente.
- Trim the woody ends of the the asparagus and discard. Chop the remaining stalks into quarters. Place the stalks in a steamer for 5 minutes.
- Melt the margarine in a frying pan over a low heat, add the garlic and sauté for a minute. Stir in the soya cream, vegan cheese, black pepper and 1 tablespoon of pasta water, increase the heat and simmer for 2 minutes. Finish by stirring through the spinach until wilted. Drain the pasta and add the asparagus, then pour over the sauce and mix well.
- Serve in large bowls and garnish with vegan cheese, parsley and black pepper.
I need to try this! Will it be ok if I use an alternative to Soya cream?