Best Vegan Creamy Fettuccine (Print-Friendly Version)
Rich, garlicky vegan Alfredo fettuccine tossed with creamy sauce and fresh herbs for comforting plant-based pasta.
# Ingredients:
→ Pasta
01 -
300 g fettuccine or preferred pasta
→ Sauce
02 -
2 tablespoons vegan butter or standard butter
03 -
4 garlic cloves, finely minced
04 -
2 cups plant-based milk or milk of choice
05 -
1 tablespoon all-purpose flour blended with 80 ml water (flour slurry)
06 -
1 teaspoon garlic powder
07 -
1 cup grated vegan parmesan or regular parmesan
08 -
Salt and black pepper, to taste
→ Garnish
09 -
1/4 cup fresh parsley, finely chopped
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook fettuccine until al dente, approximately 8–10 minutes. Reserve 120 ml pasta cooking water, drain, and set pasta aside.
02 -
Melt vegan butter in a large skillet over medium heat. Add minced garlic and sauté 4–5 minutes until fragrant and lightly golden.
03 -
Reduce heat and pour in plant-based milk. Temporarily turn off heat to whisk in the flour slurry until completely smooth. Return to medium heat and cook until the sauce has thickened to desired consistency, adding more slurry if needed.
04 -
Add garlic powder, salt, and freshly ground black pepper. Simmer on low heat for 5 minutes, stirring to achieve a creamy, thick consistency.
05 -
Add the drained fettuccine directly to the sauce and toss to coat evenly. Simmer together for a few minutes to ensure noodles fully absorb the flavours.
06 -
Remove skillet from heat. Stir in grated vegan parmesan and chopped parsley. Taste and adjust seasoning as needed.
07 -
Plate pasta while hot. Finish with extra black pepper to taste and enjoy promptly.
# Notes & Tips:
01 -
Reserve some pasta cooking water to thin the sauce if it becomes too thick.
02 -
Opt for high-quality plant-based milk for superior creaminess.