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Healthy & delicious recipes from A.Vogel

Vegan Fettuccini Alfredo

 Vegan Fettuccini Alfredo
  • Preparation:  min
    Time:  min
  • Easy
  • Serves 5
  • Prep: 10 min
  • Easy
  • Serves 5
 Vegan Fettuccini Alfredo

Our family’s favorite pasta classic! Fettuccini alfredo is one of the first meals I veganized when I started on my plant-based journey many years ago. Today this is a staple recipe in our house. I love that it takes only a few minutes to prepare and is so tasty, everyone loves it!

Audrey Sckoropad

Ingredients

Vegan Fettuccini Alfredo

  • 1 bag of fettuccine pasta, cooked per instructions on bag
  • 1 cube of Herbamare vegetable broth
  • 2 cups of spinach
  • 4 cloves of garlic, minced
  • 1 small onion, chopped
  • 2 tablespoons avocado or olive oil
  • 2 cups of diced mushrooms
  • Herbamare® Original to taste
  • 1 cup vegan cooking cream
  • ½ cup nutritional yeast
  • Squeeze of lemon juice for serving

Herbamare® Original

Herbamare® Original is made from sea salt and 12 different fresh organically grown vegetables, garden herbs and iodine rich kelp. It is a delicious accompaniment to any meal.

How to make Vegan Fettuccini Alfredo

1. In a pan, add oil, garlic and onion. Mix over medium heat and add Herbamare original.

2. After 3-4 minutes, add mushrooms. Let cook for 2-3 minutes before mixing. Then add cream and nutritional yeast and mix well. Add the water and season again.

3. Mix and then add cooked pasta to the sauce and mix to cover pasta.

4. Serve with a squeeze of lemon juice.

I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)

Audrey Sckoropad

Audrey's passion is to make healthy, easy and delicious homemade meals. She is certified by Cornell University in 'Whole Food Plant Based Diet' and she is particularly driven by living foods and all forms of alternative remedies and whole foods.

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