Vegan Lemon Fettuccine Alfredo
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 520 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 1.5 grams
- Sodium
- 640 milligrams
- Carbohydrates
- 74 grams
- Dietary Fiber
- 6 grams
- Protein
- 22 grams
- Sugar
- 7 grams
- Total: 35 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 20 min
Ingredients
12 ounces eggless fettuccine
2 cups unsweetened soy or almond milk
4 ounces soy cream cheese
3 tablespoons blanched sliced almonds
3 tablespoons nutritional yeast, plus more for sprinkling
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
1/2 cup loosely packed parsley leaves, chopped
Directions
- 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.
- 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.
- 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.
- Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.