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birds eye view of fettuccini alredo pasta on a white plate garnished with parsley
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Vegan Fettuccine Alfredo (Gluten free)

This is the best vegan fettuccine alfredo pasta recipe you'll ever make. It is packed with fibre, protein and healthy fats! On top of that, not only is it vegan, it's also gluten-free!
Course Main Course, Dinner, Lunch
Cuisine Italian, American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 543kcal

Ingredients

  • 2 tsp extra virgin olive oil
  • 1/2 onion diced
  • 2 large garlic cloves minced
  • 1 cup soaked cashews
  • ¼ cup fortified nutritional yeast
  • 1 cup unsweetened oat or soy milk
  • 1 ½ tsp lemon juice
  • Salt and pepper to taste
  • 1 lb cooked chickpea fettuccini
  • Parsley for garnish

Instructions

  • To a small nonstick skillet, add the oil over medium heat along with the onion and garlic. Saute until softened and transfer to a blender.
  • Add the soaked cashews, nutritional yeast, oat milk, lemon juice, salt and pepper, to taste and puree until very smooth.
  • Meanwhile, cook the pasta in a large pot of salted water, reserving a cupful of the cooking water before you drain.
  • Pour the sauce into a pot and heat over low heat. Add the pasta and toss until coated. If it gets too thick you can add a splash of the cooking water.
  • Top with parsley and enjoy.

Notes

  • Want to make this more veggie packed? Try adding in some peas, broccoli, cauliflower, mushrooms, or spinach to this.
  • Don't like chickpea pasta? Try lentil pasta to keep this gluten-free.
  • Feel free to adjust how thick and creamy you'd like your sauce to be by adding extra liquid to thin it out if you'd like.
  • If you'd like take this up a notch, you can garnish the pasta with lemon zest and red pepper flakes.

Nutrition

Calories: 543kcal | Carbohydrates: 77g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 46mg | Potassium: 518mg | Fiber: 5g | Sugar: 5g | Vitamin A: 242IU | Vitamin C: 5mg | Calcium: 112mg | Iron: 4mg