Vegan Fettuccine Alfredo with Mushrooms. Nut-free
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
3
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Calories
504 kcal
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Course
Main Course
Vegan Fettuccine Alfredo with Mushrooms. Nut-free
Description
The Vegan Fettuccine Alfredo with Mushrooms is prepared by first sautéing onions, garlic, and mushrooms in olive oil until golden, then deglazing with white wine and adding Worcestershire sauce and herbs for depth. Fettuccine pasta cooks in boiling water alongside cauliflower florets and cubed potato, allowing the vegetables to become tender. After cooking, the vegetables are blended with hemp seeds, lemon juice, seasonings, nutritional yeast, olive oil, and water to form a creamy sauce.
The mushroom mixture is combined with the Alfredo sauce in the skillet and heated to thicken, then the fettuccine is mixed in. This results in a creamy, thick pasta dish with savory mushroom flavors and a balanced lemon brightness. The sauce has a smooth texture from the blended vegetables and seeds, providing richness without dairy or nuts.
This dish serves well as a main course for those seeking a dairy-free and nut-free alternative to traditional Alfredo. It pairs nicely with crisp salad or steamed vegetables for a complete meal. Adjustments to pasta or sauce thickness can be made by adding more liquid or cooking time.
Ingredients
Mushrooms:
- 1 tsp olive oil
- 1/2 onion chopped, medium
- 7 cloves garlic minced
- 8 oz mushrooms white or a mix of white, cremini, portobello
- 1 tbsp dry white wine or more
- 1 tbsp Worcestershire sauce or use 2 tsp soy sauce (coconut aminos for soyfree), 1/2 tsp apple cider vinegar, 1/2 tsp molasses, vegan
- 1/4 tsp thyme
- 1/4 tsp red pepper flakes or more
Alfredo:
- 8 to 10 oz Fettuccine pasta
- 1 cup cauliflower heaping cup of florets, florets
- 1 potato cubed small, small
- 2 tbsp hemp seeds or use raw cashews (soaked) for even more creamier, or pumpkin seeds
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 2 tsp lemon juice
- 3/4 tsp salt
- 1/2 tsp basil dried or a handful of fresh
- 1 tbsp nutritional yeast
- 1 tbsp extra virgin olive oil
- 1 cup water
- black pepper generous dash
Instructions
- Heat oil in a large skillet over medium heat. Add onion, garlic, mushrooms and a good pinch of salt and cook until golden. Add the wine, sauce and pepper flakes and cook for half a minute.
- Bring a large wide pot of water to a boil. Add the fettuccine and cook for 3 minutes. Mix. Add the cauliflower and potatoes on top of the pasta and continue to cook for 5 to 6 minutes or until the pasta is cooked to preference. *See note
- Drain, rinse in cold water. Remove the cauliflower and potato and Transfer the to a blender.
- Add the rest of the alfredo ingredients to the blender. Add 2 tbsp of the mushroom onion mixture and blend until smooth. Blend for a minute, then rest for a minute and blend again.
- Pour sauce into the mushroom skillet and cook over medium heat to bring to a boil to thicken. Taste and adjust salt and flavor. If the sauce thickens too much, add in some more water or non dairy milk. Mix in the fettuccine and serve. Alternatively, plate the fettuccine and drizzle the sauce generously and serve. Garnish with basil and pepper and optionally Vegan Parm.
Notes
- To make gluten-free, substitute regular pasta with gluten-free varieties.
- For an oil-free version, omit added oils and increase vegetable broth when sautéing.
- Cook cauliflower and potato with the pasta or separately until al dente before blending.
- Adjust sauce thickness by adding water or plant-based milk if it becomes too thick during heating.
- This recipe yields about three large servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 73g | 24% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 680mg | 28% |
| Potassium | 967mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 29.1mg | 32% |
| Calcium | 79mg | 8% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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