Enjoy a delicious Vegetarian Fettuccine Alfredo in no time with this speedy recipe. Perfect as a no fuss dinner option, this creamy sauce pasta is sure to become a staple in your kitchen.
Homemade Vegetarian Fettuccine Alfredo
Craving your favourite Italian restaurant’s Fettuccine Alfredo at home? You can now easily make it in your own kitchen with just a few simple ingredients.
This classic dish features a rich and creamy sauce made with fresh cream, vegetarian parmesan cheese, and butter. In a matter of minutes, you’ll have a delectable vegetarian Alfredo sauce ready to be paired with your preferred pasta.
Making Fettuccine Alfredo at home allows for easy customisation using ingredients readily available. Whether you have spaghetti, linguine, bow tie or any other pasta on hand, the dish will still turn out delicious. If you don’t have parmesan cheese, don’t worry. Simply substitute it with cheddar and you’ll still have a scrumptious meal.
Enjoy a comforting and satisfying vegetarian Italian dinner right in the comfort of your own home on busy weeknights!
Why you’ll love this recipe?
- Simple and straightforward recipe that uses handful of everyday ingredients
- Easy to customise with available ingredients
- Ready in under 30 minutes
- Tastes great with or without added veggies
- Suitable for vegetarians and can be made vegan-friendly by using dairy-free cream, butter, and cheese.
- Can be made in advance and reheated for a convenient meal.
- Makes a great leftovers, and can be enjoyed as is or turned into a new dish.
Easy Homemade Alfredo Sauce recipe
This Alfredo sauce recipe is perfect for pasta and casserole dishes. Start by melting butter in a large skillet over medium heat and sautéing minced garlic for 1-2 minutes until fragrant.
Then, add double cream / heavy cream and bring to a boil over low heat.
Add grated cheese and whisk until the mixture is smooth and creamy. If the sauce is too thick, add a little reserved pasta water. Season with salt, pepper, and a pinch of nutmeg for added flavour.
Your creamy white Alfredo sauce is now ready to be served.
How to make Vegetarian Fettuccine Alfredo pasta step by step?
Once I have the Alfredo sauce and al dente fettuccine pasta ready, all I have to do is simply toss the pasta with the sauce.
I like to finish it off by garnishing with fresh parsley and then it’s ready to be served.
Serving Suggestions for Vegetarian Fettuccine Alfredo pasta
Fettuccine Alfredo is a simple and satisfying option for lunch or dinner, especially when topped with fresh herbs. Some serving suggestions include:
- Pairing it with homemade garlic knots or a crisp green salad for a complete meal.
- Making it more filling by adding veggies such as broccoli, asparagus, peas or mushrooms.
- Add extra flavour and heat with red pepper flakes.
- Serving it as a side dish with grilled or roasted vegetables or tofu.
Tips to make the Best Alfredo pasta
- Use double cream / heavy cream for a rich sauce, or dilute with reserved pasta water for a lighter version.
- Customise the dish by adding your favourite vegetables, such as asparagus and broccoli.
- Use vegetarian Parmesan cheese or mature cheddar cheese. Freshly grated cheese works best.
- Always cook pasta al dente, it will soften when combined with the sauce.
- Cook the sauce over low heat to allow the cheese to fully incorporate into the cream.
- Add nutmeg at the end of cooking using a grater or nutmeg mill.
- Taste and season after combining the fettuccine and creamy alfredo sauce.
Easy Vegetarian Fettuccine Alfredo recipe below
- 300 g Fettuccine Pasta or Tagliatelle
- 480 ml Double Cream (2 cup)
- 2 Cloves Garlic minced
- 120 g Vegetarian parmesan cheese or cheddar cheese
- 4 Tbsp Unsalted Butter
- ½ Tsp Nutmeg Powder
- 300 g Asparagus (1 bunch)
- ½ head of Broccoli separated to florets
- ½ Cup Peas thawed
- Salt & Pepper to Taste
- Cook the pasta according to the packet instructions until al dente but slightly firm. Reserve pasta water and set it aside.
- Trim the woody edges of asparagus and cut them into 1" length. Heat 1 teaspoon of butter and add the asparagus and broccoli to the pan and sauté them for 4 to 5 minutes until just done. Season with salt. Transfer the vegetables to the colander with pasta.
- Heat 3 tablespoon of butter in a saucepan, add garlic and saute until fragrant. Add the cream and bring it to a boil in low heat.
- Whisk in cheese until just melted.
Fettuccine Alfredo pasta
- Add the cooked pasta and vegetables to the sauce and toss them until combined. If the sauce is too thick, add reserved pasta water and stir to achieve the desired consistency.
- Season with salt, pepper and add nutmeg powder. Garnish with fresh parsley and serve hot.