Best Vegan Creamy Fettuccine Alfredo (Print-Friendly Version)
Rich, garlicky vegan Alfredo with creamy sauce, parsley, and fettuccine. Ready in 30 minutes for a satisfying dinner.
# What You'll Need:
→ Pasta
01 -
300 g fettuccine or preferred pasta
→ Sauce
02 -
2 tablespoons vegan butter
03 -
4 garlic cloves, minced
04 -
2 cups plant-based milk
05 -
1 tablespoon all-purpose flour
06 -
80 ml water (for flour slurry)
07 -
1 teaspoon garlic powder
08 -
1 cup vegan parmesan, finely grated
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Garnish
11 -
1/4 cup fresh parsley, chopped
# How to Make It:
01 -
Fill a large pot with salted water and bring to a boil. Add the fettuccine and cook until al dente, 8–10 minutes. Drain and reserve 120 ml pasta water.
02 -
Melt vegan butter in a large skillet over medium heat. Sauté minced garlic for 4–5 minutes until fragrant and lightly golden.
03 -
Reduce heat to low. Pour in plant-based milk. In a small bowl, whisk flour with water until smooth, then whisk gently into the milk. Return heat to medium and cook until the sauce begins to thicken.
04 -
Stir in garlic powder, salt, and black pepper. Simmer on low for 5 minutes, whisking occassionally, until creamy.
05 -
Introduce the cooked fettuccine to the pan. Gently toss to coat pasta evenly, letting the sauce cling to each strand. Add reserved pasta water, a little at a time, if a looser consistency is preferred.
06 -
Remove skillet from heat. Fold in grated vegan parmesan and chopped parsley. Taste and adjust seasoning as necessary.
07 -
Plate pasta promptly. Garnish with additional black pepper if desired, and enjoy immediately for peak creaminess.
# Additional Tips:
01 -
Reserve some pasta cooking water to loosen the sauce if it becomes too thick.