Craving creamy Fettuccine Alfredo pasta? Keep reading to find out a quick and delicious recipe for vegan Fettuccine Alfredo pasta! When I first became vegan, it was hard to give up all the creamy stuff at first. However, now more than ever there is an availability of vegan items that will never make you feel like you're missing out on any of your favorite foods! P.S. For a tomato base pasta for your next pasta night, be sure to check out our Italian Plant-Based Spaghetti recipe!
Ingredients:
- Fettuccine pasta
- Vegan Alfredo sauce of choice (we used store-bought Alfredo sauce)
- 8 garlic cloves
- ½ red onion
- 1 yellow bell pepper
- 1 small broccoli head
- Roasted red peppers
- Vegan cheese of choice
- Olive oil
- Fresh basil
- Dried basil
- Salt
- Pepper
Cooking Instructions:
- Boil Fettuccine Pasta in a large pot. Strain, rinse with cold water and set aside.
- In a pan on a medium heat, pour olive oil and add 3 chopped garlic cloves and red onion and saute.
- Add broccoli, yellow pepper, and roasted red pepper to the pan and let it cook thoroughly. Add salt and pepper and dried basil to taste. Once the veggies are cooked, set them aside.
- In a deeper pan or pot, add olive oil and let it heat. Add 5 chopped garlic cloves into the pan or pot and saute.
- Add the Fettuccine pasta into the pan or pot and mix it all in with the olive oil and garlic.
- Put Alfredo sauce on top of the pasta and thoroughly mix it in, spreading the sauce evenly.
- Add salt, black pepper, dried basil and chopped fresh basil on top of the pasta.
- When Serving, place a bed of pasta first on your plate, add the sauteed veggies on top and sprinkle vegan cheese of choice on top.