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February 11, 2016

Mushroom Fettuccine Alfredo

Kristy Turner/But I Could Never Go Vegan, The Experiment publishing

  • This pasta is perfection. Chris Miller

Serves 4


1 12-ounce (340g) package extra-firm silken tofu
1 1/2 cups (340ml) unsweetened soy milk
1/4 cup (60ml) white wine
1/4 cup (60g) nutritional yeast
1 tablespoon extra-virgin olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 teaspoon nutmeg
2 tablespoons arrowroot powder (or cornstarch)
Salt, to taste
16 ounces (450g) uncooked fettuccine
8 ounces (225g) sliced cremini mushrooms (optional)
Black pepper, to taste


1. To make the Alfredo sauce, combine the silken tofu, milk, wine, nutritional yeast, oil, garlic powder, onion powder, nutmeg and arrowroot powder in a blender and blend until smooth and creamy. Set aside.

2. Bring a large pot of water to a boil. Add a pinch of salt and the pasta. Cook, according to the package instructions, until al dente. Drain off the water and set aside.

3. While the pasta is cooking, cook the mushrooms in a large shallow pan over medium heat, stirring occasionally until they have browned and reduced but aren’t mushy. Pour in the sauce and cook until fully heated, adding salt and pepper.

4. Top the pasta with the sauce and serve. Leftovers can be chilled in an airtight contained for 2 to 3 days.

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