Vegan Pasta Alfredo Recipes

VEGAN FETTUCCINE ALFREDO

Vegan Fettuccine Alfredo image

Vegan cream cheese is widely available these days; you may even find a few supermarket options using a number of different bases, including almond, cashew and tofu. Pick whichever one suits your needs and tastes, and use it to whip up this fast, unfussy, plant-based version of a classic Alfredo. Because vegan cream cheeses can vary in acidity and saltiness, you'll want to adjust the lemon juice and salt levels of the sauce to taste before adding it to your cooked pasta.

Provided by Gena Hamshaw

Categories dinner, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 teaspoon kosher salt, plus more as needed
12 ounces fettuccine, linguine or another pasta of choice (most dry pastas are vegan, but check the ingredient label to be sure)
1 tablespoon olive oil or vegan butter
2 garlic cloves, thinly sliced
8 ounces vegan cream cheese
2 tablespoons nutritional yeast
2 teaspoons lemon juice, plus more as needed
1/8 teaspoon ground nutmeg
Black pepper, to taste
Vegan Parmesan (optional)
1/4 cup nutritional yeast
1/4 cup cashews, pine nuts or shelled hemp seeds
Pinch of fine sea salt

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, 3/4 cup water and 1/2 teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.
To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.
When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.

VEGAN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Vegan Fettuccine Alfredo Pasta Recipe by Tasty image

Here's what you need: medium white potatoes, white onion, italian seasoning, lemon juice, garlic, salt, fettuccine pasta, raw cashew, nutritional yeast, truffle oil

Provided by Tasty

Categories Lunch

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 medium white potatoes
¼ white onion
1 tablespoon italian seasoning, blend of basil, oregano, rosemary, thyme, and black pepper
1 teaspoon lemon juice
2 cloves garlic
1 teaspoon salt
12 oz fettuccine pasta
½ cup raw cashew
1 teaspoon nutritional yeast, optional
¼ teaspoon truffle oil, optional

Steps:

Boil 4 cups (945 ml) of water in a small pot.
Cut a quarter of an onion into cubes. Peel and chop the potatoes into ½ inch (1 cm) cubes.
Add onion and potatoes to pot and boil for 10 minutes, or until soft.
Remove potatoes and onion from the pot. Make sure to save the water.
Begin cooking fettuccine pasta in a separate pot.
In a blender, combine 1 cup (235ml) of the water used to boil the veggies, raw cashews, veggies, lemon juice, and seasonings. Blend until creamy. Add more of the boiling water if the mixture is too thick.
Add salt to taste and garlic.
NOTE: Adding 1 tsp of nutritional yeast, and ¼ tsp truffle oil will really make this dish pop with cheesy flavor!
Pour the sauce over the cooked pasta and serve.
Enjoy!

Nutrition Facts : Calories 1014 calories, Carbohydrate 191 grams, Fat 13 grams, Fiber 11 grams, Protein 32 grams, Sugar 10 grams

VEGAN ALFREDO WITH VEGGIES

Vegan Alfredo with Veggies image

Just a few ingredient swaps can make creamy Alfredo pasta dishes heart healthy. This made-over version cuts sodium and saturated fat, and boosts fiber to give your heart a little more love.

Provided by lkb

Categories Pasta and Noodles Pasta by Shape Recipes

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

⅓ cup unsalted raw cashews
2 tablespoons olive oil, divided
2 cups sliced button mushrooms
½ (16 ounce) package whole grain spaghetti
½ cup frozen peas and carrots
2 cups fresh spinach
1 ¼ cups water
¼ cup all-purpose flour
1 tablespoon lemon juice
2 cloves garlic
½ teaspoon kosher salt
¼ teaspoon ground black pepper, or more to taste
1 teaspoon lemon zest, or to taste

Steps:

Put cashews in a small bowl; add enough boiling water to cover. Let stand, covered, for 20 minutes. Drain, rinse, and drain again.
Heat 1 tablespoon oil in a large skillet over medium heat; add mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes, adding peas and carrots in the last minute of cooking. Drain. Return pasta mixture to the pot. Add mushrooms and spinach; cook over low heat, stirring frequently, until spinach is wilted.
Whisk 1 1/4 cups water and flour together in a small saucepan until smooth. Simmer over medium heat, stirring frequently, until golden and pourable, about 3 minutes.
Transfer flour mixture to a blender; add soaked cashews, lemon juice, garlic, salt, 1/4 teaspoon pepper, and remaining 1 tablespoon oil. Blend until smooth.
Serve sauce over pasta mixture, sprinkled with additional pepper and lemon zest.

Nutrition Facts : Calories 376.1 calories, Carbohydrate 57.2 g, Fat 12.9 g, Fiber 9.4 g, Protein 13.9 g, SaturatedFat 2 g, Sodium 277.9 mg, Sugar 3.8 g

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