This easy Vegan Truffle Fettuccine Alfredo is creamy and rich without any dairy! Pair it with roasted veggies for a healthy meal. Recommended for a quick but restaurant-worthy pasta dinner.
Pasta is always a crowd-pleaser in my book, and this vegan alfredo is no exception. The sauce is creamy yet light, and the hint of truffle is decadent. Pair with a variety of roasted veggies to keep it fresh!
We make this dish every week or so on busy nights because there’s minimal prep and cooking involved. The entire meal takes 30 minutes or less to make! Simply pop the veggies in the oven, then cook the pasta and sauce on the stove.
Worried about eating pasta? Don’t be! There are so many great alternatives nowadays, from brown rice pasta to lentil pasta – even kelp or veggie noodles if you prefer.
My fave is mung bean pasta (you can find it at Whole Foods), sounds weird I know. But easy on your digestion and SO much protein.
Mung beans are the next trend, I’m calling it. (Anyone remember Creed from The Office sprouting mung beans?) They just need a cuter name. Apparently they also go by Golden Gram – I’m making it happen.
Now, let’s talk about how to make this dreamy, creamy fettuccine pasta.
This Recipe Is:
- vegan + vegetarian
- refined sugar-free
- paleo (swap noodles for kelp, zucchini, or spaghetti squash)
Tools + Ingredients:
- Parchment paper
- Gluten-free fettuccine pasta
- Fresh garlic
- Vegan butter
- Shiitake mushrooms, broccoli, and carrots
- Cashew milk
- Vegan mozzarella
- Truffle salt
- White pepper + black pepper
- Red pepper flakes (optional)
I’ve noticed that cashew is best for sauces, but almond should work too. Almond milk is typically a little thinner/more watery. I don’t drink oat milk but I think that would be a good alternative since it’s thicker. I do not recommend coconut milk as it can add a coconut taste to the sauce.
Yes, you can definitely use other mushrooms like crimini. Shiitake are my favorite as they have great texture and absorb flavor well. They also naturally taste meaty, and pair well with truffle salt.
I aim for ½ of my plate to be vegetables, then the remainder is a mix of protein and carbs. This brown rice pasta contains protein, but if you’re aiming for a meal high in protein I would recommend lentil, mung bean, or chickpea pasta instead (I don’t recommend corn-based pasta).
More Italian Recipes:
If you try this Vegan Truffle Fettuccine Alfredo recipe, please leave a comment and rate it below. Would love to hear what you think and what pasta you use!
Easy Vegan Truffle Fettuccine Alfredo
- 1 package gluten-free fettuccine pasta brown rice, lentil, or cassava*
- 4 cloves fresh garlic minced
- 1 teaspoon vegan butter Miyokos
- 4 shiitake mushrooms thinly sliced
- 1 cup cashew milk unsweetened
- ⅓ cup vegan mozzarella shredded
- ⅛ teaspoon truffle salt
- ¼ teaspoon white pepper
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 2 heads broccoli chopped into florets
- 6 large carrots chopped into 1-inch pieces
- Preheat oven to 400º. Prep broccoli and carrots, then bake on a baking sheet lined with parchment paper for ~20 min until lightly charred. Option to drizzle 1 teaspoon avocado oil if you don't have parchment paper. I like to sprinkle a little garlic powder on the veggies, but you can also add salt and pepper. Take out halfway through and shake around.
- Follow pasta package instructions to boil water and cook pasta. I prefer not to rinse my pasta.
- Add garlic and vegan butter to a saucepan. Cook on medium heat to brown the garlic, stirring frequently. Add shiitake mushrooms and cook for ~5 minutes until golden. Add a splash of pasta water or veggie broth if sticking.
- Add cashew milk over mushrooms. Stir in vegan mozzarella, truffle salt, and ground peppers (if you don't have white, just use black pepper). Stir well and cook for 5-8 minutes until it thickens a bit.
- Cut off the heat, then add in the pasta and stir to coat. Serve with the baked veggies. If you like spice, top with red pepper flakes!
- To make it paleo, pick a paleo pasta substitute such as cassava flour pasta, kelp noodles, zucchini noodles, or spaghetti squash.
- I don’t recommend using gluten-free pasta with corn in it.
- I usually save leftovers for lunch the next day. To freshen up the pasta, squeeze juice from ½ lemon after heating it up.