Vegan Fettucini Alfredo

With Basil and Sautéed Garlic Mushrooms

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Soy

Vegetarian
A note about serious food allergies

Few things rank as high on the comfort food scale as a plate of silky, creamy, peppery fettuccini alfredo. Long thought to be impossible for those following vegan and dairy-free diets, this dish is every bit as sinful and cheesy as the original, minus the cholesterol and significantly lower in fat. We dress it up for spring with bright flavors of fresh basil, parsley, and savory garlicky baby bella mushrooms. Best enjoyed on a patio with a good bottle of wine and good company.

In Your Box (serves 2)

  • 1 Lemon
  • 1 Garlic Cloves
  • 8 oz. Baby Bella Mushrooms
  • 6 Basil Sprigs
  • 3 Parsley Sprigs
  • 3 Tbsp. Cornstarch
  • ½ tsp. Nutmeg
  • 1 Tbsp. Onion Powder
  • Info
    6 oz. Fettuccine Pasta
  • Info
    ¼ cup Vegan Butter
  • Info
    1½ cups Unsweetened Soy Milk
  • Info
    12 Silken Tofu
  • ½ fl. oz. White Cooking Wine
  • Nutrition (per serving)

  • Calories
    672
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    Prep the Vegetables

    On a cutting board, crush and mince the garlic clove and set aside. Wash and finely slice (or dice, if you prefer) the baby bella mushrooms and set aside. Roll and chiffonade the basil and parsley and set aside.

  • Step 2 - Cook the Pasta
    2

    Cook the Pasta

    Cook pasta in a large saucepan according to package directions. Use only salt to prepare your pasta water (avoid oil; it makes the pasta tacky). When al dente, drain in a colander; rinse with cold water, and return to saucepan and remove from heat.

  • Step 3 - Prepare the Alfredo Sauce
    3

    Prepare the Alfredo Sauce

    In a food processor or blender, blend half of the silken tofu and soymilk together until creamy. If desired, add more silken tofu. In a large saucepan or skillet, combine the margarine, lemon juice, onion powder, half of the crushed garlic (reserve the other half for the mushrooms), pinch of nutmeg, and salt and pepper, to taste over medium-low heat until hot, stirring often. In a separate small bowl, combine cornstarch and ½ cup cold water. Stir until blended. Once the sauce is hot, add the cornstarch and water mixture and stir until creamy over medium heat (do not let sauce boil again). Once sauce has reached desired thickness, add in fresh parsley and basil (as much or little as you like), salt and pepper (freshly cracked is best for this) to taste, and the cooked pasta. Combine and keep warm over a low heat.

  • Step 4 - Saute the Mushrooms
    4

    Saute the Mushrooms

    In the pot that you boiled the pasta, add a tbsp. of olive oil and remaining garlic and heat over medium heat for 1 minute. Add in the sliced mushrooms and white wine. Sauté until caramelized and fragrant (about 4-5 minutes). Remove from heat.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    On plates, use tongs to place a generous helping of pasta and top with garlic sautéed mushrooms and remaining basil and parsley, if desired, for garnish. A grind of freshly-cracked pepper also makes an attractive garnish to this dish.