Vegan Fettuccini Alfredo

Fettuccini Alfredo – what can you say about it – it’s one of those comfort meals that I grew uploving as a kid. It’s not something I even think about eating nowadays, it’s far from vegan, high in fat and calories – no way. So how do you veganize Fettuccini Alfredo, make it healthy, and still have it taste as good as the real thing?  This has been on my mind since I started this blog and I’ve been meaning to attempt it.

I have to mention that this post is inspired by a Facebook request from Julieanna Hever, The Plant-based Dietician. Julieanna posted about a week ago that she needed some recipes for Vegan Fettuccine Alfredo to make for her husband’s birthday dinner – this is his favorite dish. I wish at the time I had the perfect recipe to pull out and give her, but unfortunately I didn’t. My own husband lit up with the idea of me making Vegan Fettuccini Alfredo and told me to get right on it!

f you are not familiar with Julieanna than you really should be. Julieanna counsels clients; lectures around the country; and writes for magazines, journals and blogs about the miracles associated with consuming a whole food, plant-based diet. Visit her at To Your Health Nutrition.

Keep a lookout for Julienna’s upcoming collaborative documentary with award-winning filmmaker Jesse Pomeroy entitled To Your Health. This is a must-see documentary, it will positively change the way you view nutrition. Here is the official trailer:

You can also see Julieanna and Plant-based Chef AJ cook up some healthy recipes on their show The Chef and The Dietician.

So cute, aren't they? And what a fantastic recipe!

This Vegan Fettuccini Alfredo is rich, creamy, and full of flavor. I couldn’t be happier with the way it turned out and I might even say it’s the best ever Vegan Fettuccini Alfredo I’ve ever tasted and my husband agrees. It would fool anyone into thinking it’s the real thing.

Vegan Fettuccini Alfredo with Broccoli and Mushrooms

Prep time: 10 minutes

Total time: 30 minutes

Yield: 4 servings

Ingredients:

8 oz whole wheat or brown rice fettuccine

2 cups fresh broccoli florets

2 cups white button mushrooms, sliced

2 small shallots, finely diced (about a ¼ cup)

2 cloves garlic, minced

2 cups unsweetened MimicCream

1 tbsp arrowroot powder or cornstarch mixed with 1 tbsp unsalted vegetable stock (as a thickener)

1/2 cup white wine

1/4 cup fresh parsley, chopped

Half a lemon, juiced

Fresh ground black pepper

Directions:

1. Bring a large pot of water to a boil. Add pasta and cook according to package instructions, drain.
2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes. Drain.
3. Heat a large skillet over medium heat. Add garlic, shallots and mushrooms and stir. Add a tablespoon of vegetable stock and sauté for five minutes, adding small amounts of vegetable stock if needed to prevent sticking.
4. Add MimicCreme, white wine, lemon and stir to combine. Simmer on low for five minutes, stirring occasionally.
5. In a small bowl, combine arrowroot and vegetable stock. Slowly add to pan and stir to thicken.
6. Turn off heat under sauce and add pasta, broccoli and fresh parsley. Toss pasta until sauce is evenly distributed. Season with fresh black pepper, garnish with extra parsley and serve.

Enjoy!

How do you spell it? Fettuccine? or Fettuccini? Why is this bothering me so much? lol ;)

Tweet