Vegan Gluten-Free Fettuccine Alfredo

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Alfredo pasta is one of those dishes that vegans and people with gluten allergies typically shy away from. But this ultra-creamy, decadent pasta is completely vegan (no dairy, cheese, or butter) and gluten-free! Now you can have your favorite pasta without guilt.

Difficulty: Easy

Hands-on: 10 minutesTotal: 20 minutes

Serves: 6

Ingredients

  • 16 oz. gluten-free fettuccine
  • 1½ lbs. extra-firm tofu, drained
  • ½ cup soy milk
  • 2 Tbsp. chopped basil
  • ½ cup soy parmesan
  • 4 Tbsp. vegan butter
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1¼ cups peas

Directions

  • Bring a large pot of salted water to a boil. Add the pasta and boil for about 6–8 minutes, or until al dente. Drain and set aside.
  • While the pasta cooks, combine the tofu, soy milk, basil, soy parmesan, vegan butter, salt, and pepper in a blender. Blend until thick and creamy.
  • Mix the sauce with the pasta and stir in peas.