Description
This Fettuccine Alfredo recipe offers a rich and creamy plant-based cheese sauce perfectly balanced with fresh garlic, natural gelling agent, and subtle acidity from apple cider vinegar. Ready in under 30 minutes, it delivers a comforting and indulgent pasta dinner ideal for family meals or special occasions.
Ingredients
Scale
Fettuccine Pasta
- 250g fresh or dried fettuccine pasta
Sauce
- 2 tbsp plant-based butter
- 2 cloves fresh garlic, minced
- 1 cup plant-based cheese, shredded or sliced
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp apple cider vinegar (natural)
- 1 tsp natural gelling agent
- Salt, to taste
- Freshly ground black pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Pasta: Begin by cooking the fettuccine in salted boiling water until just al dente, typically 8 to 10 minutes. Drain the pasta well, reserving some pasta water to adjust the sauce consistency if needed later.
- Make the Alfredo Sauce: In a large skillet over medium heat, melt the plant-based butter. Add the minced garlic and sauté gently until fragrant and lightly golden. Stir in the plant-based cheese, vegetarian Worcestershire sauce, and apple cider vinegar, whisking until the cheese melts and the sauce combines smoothly.
- Thicken with Natural Gelling Agent: Sprinkle the natural gelling agent evenly into the sauce and whisk briskly to avoid lumps. Let the sauce simmer gently while stirring constantly until it achieves a velvety, thickened consistency.
- Combine Pasta and Sauce: Add the drained fettuccine directly to the sauce pan. Toss gently to coat every noodle with the creamy sauce. If the sauce is too thick, stir in a tablespoon or two of reserved pasta water to loosen it.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Remove from heat and garnish with freshly chopped parsley. Serve immediately for the best flavor and texture.
Notes
- Use good quality fettuccine to ensure the sauce adheres well.
- Keep the sauce simmering gently to prevent plant-based cheese from breaking down.
- Reserve pasta water to adjust sauce thickness and improve sauce adhesion.
- Sauté garlic slowly to avoid bitterness and enhance flavor.
- Serve the Alfredo immediately for optimum richness and silky texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Fettuccine Alfredo, plant-based, creamy pasta, vegan Alfredo, quick pasta recipe
