Creamy Vegan Fettuccine Alfredo (Print Version)
# Ingredients:
01 -
2 tablespoons vegan butter
02 -
4 garlic cloves, minced
03 -
2 cups plant-based milk
04 -
1 teaspoon garlic powder
05 -
1 tablespoon all-purpose flour mixed with ⅓ cup water (flour slurry)
06 -
300 grams fettuccine or preferred pasta
07 -
1 cup vegan parmesan, grated
08 -
¼ cup fresh parsley, chopped
09 -
Salt to taste
10 -
Black pepper to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente (about 8–10 minutes). Drain and set aside, saving ½ cup of the starchy pasta water to loosen the sauce later if needed.
02 -
In a large pan over medium heat, melt the vegan butter. Add the minced garlic and sauté for 4–5 minutes until fragrant and lightly golden.
03 -
Lower the heat and pour in the plant-based milk. Turn off the heat briefly and whisk in the flour slurry until smooth. Turn the heat back to medium and let it bubble and thicken. If needed, stir in additional slurry to reach desired thickness.
04 -
Add garlic powder, salt, and pepper to taste. Let the sauce simmer on low for another 5 minutes until thick, creamy, and smooth.
05 -
Add the cooked pasta to the sauce and toss to coat evenly. Let it simmer together for a few minutes to absorb the flavors.
06 -
Remove from heat and stir in the grated vegan parmesan and chopped parsley. Taste and adjust seasoning as needed.
07 -
Plate the pasta, add fresh cracked black pepper on top, and serve immediately. Best enjoyed hot.
# Notes:
01 -
Reserve pasta water to loosen the sauce if it becomes too thick.