Vegan Fettuccine Alfredo

Vegan Dairy Free
Calories: 204Carbs: 37Proteins: 9Fats: 3Serves: 8


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1 lb eggless fettuccine
1 Tbsp BBF Naturally Refined Avocado Oil

65 in stock

1/2 yellow onion, sliced
1 Tbsp minced garlic
5 cups cauliflower florets
1 cup vegetable broth
1 cup Oatsome Oat Milk
1/3 cup nutritional yeast
juice of 1 lemon
salt & pepper to taste
6 small Portobello mushrooms, cleaned & sliced
1 bunch of asparagus, cut in 2" pieces (about 2 cups)
1 small red onion, sliced
2 Tbsp minced garlic
fresh basil for garnish


1. Heat oil in a large sauté pan over medium heat. Add onions and garlic and cook for about 3 to 5 minutes.
2. Add cauliflower and broth, cover and cook for 6 to 8 minutes, until cauliflower is soft.
3. Transfer to a blender, add Oatsome, nutritional yeast, lemon, salt and pepper, and blend until smooth and creamy.
4. Cook fettuccine in boiling water until al dente, approximately 8 minutes. Drain and set aside.
5. While pasta is cooking, heat oil in a large skillet over medium heat. Add onions and cook until golden. Add mushrooms and garlic and cook for approximately 6 - 8 minutes, until mushrooms are golden brown. Add asparagus and cook for 2 minutes.
6. Turn heat to low. Add pasta and alfredo sauce and toss until pasta is coated.
7. Top with fresh basil and serve immediately.

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