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Vegan Lemon Fettuccine Alfredo

Vegan Lemon Fettuccine Alfredo
PREP TIME
5 min
COOK TIME
20 min
YIELDS
4 servings

This high-fiber, low-fat, dairy-free version of a comfort classic hits all the right notes: creaminess from the soy cream cheese, big flavor from the garlic, lemon and pepper and cheesiness from the nutritional yeast.

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Ingredients

12
oz eggless fettuccine
2
sachets unsweetened soy or almond milk
4
oz soy cream cheese
3
Tbsp blanched sliced almonds
3
Tbsp nutritional yeast, plus more for sprinkling
1
tsp finely grated lemon zest
Kosher salt and freshly ground black pepper
2
Tbsp extra-virgin olive oil
3
cloves garlic, finely chopped
½
cup loosely packed parsley leaves, chopped
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Directions

Step 1

Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.

Step 2

Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.

Step 3

Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed.

Step 4

Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.

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My rating for Vegan Lemon Fettuccine Alfredo
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