Fettuccine Alfredo is usually a cheese-laden Italian dish, but this dairy-free pasta recipe is healthier. It keeps the creamy goodness but leaves all the cheese and butter behind. This vegan recipe takes a little time and effort to prepare but is a comforting dish for any day of the week.
Instead of Parmesan cheese and cream, this recipe uses soy milk and flour to thicken the sauce. Olive oil takes the place of butter, maintaining the taste, but giving the dish a nutrition boost of omega-3’s.Print
- 8 ounces fettuccine pasta
- 1/4 cup olive oil
- 2 tablespoons flour
- 2 1/4 cups soy milk (use a variety that uses a thickening agent, like Silk)
- 3 tablespoons fresh thyme
- Salt and black pepper, to taste (freshly ground if available)
- Steamed greens (optional)
- Fill a 3-quart saucepan about halfway full with water. Bring water to a boil, and add the pasta. Cook until pasta is al dente and drain.
- Meanwhile, make the sauce. In a small saucepan over low to medium heat, heat the oil.
- Add the flour and cook for about 2 minutes, stirring constantly with a wire whisk until smooth. Continuing to stir, add the soymilk and fresh thyme and bring to a simmer for about 4 to 5 minutes. Salt and pepper to taste.
- Serve with the fettuccine and steamed greens, if desired.
If you are also gluten-free, try alternative kinds of pasta like lentil or chickpea pasta. You can also use another shaped pasta beside fettuccine, but you will be straying from the classic. You’ll want to use a flour alternative in the sauce recipe.
Veganizing cheesy pasta is easy. To add a unique taste to this recipe, boil or steam butternut squash until tender. Drain, if needed, and then blend with the soymilk from this recipe. With just those steps, you’ve added butternut squash fettuccine alfredo to your vegan pasta repertoire.