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Fettuccine Alfredo (Vegetarian)

Fettuccine Alfredo (Vegetarian)

Here’s a classic easy to prepare Italian dish. Or try our zero cholesterol vegan version.

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Servings
1 cup
Calories Cholesterol Sat Fat Carbs
340 29mg 5g 45g
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine Italian
Diet Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Ingredients
  • 16 oz fettucine (boiled and drained)
  • 2 garlic cloves (minced)
  • 1 Tbsp flour (unbleached all purpose)
  • 1 1/2 C milk (dairy)
  • 1 oz cream cheese (dairy plain)
  • 1 Tbsp butter (dairy)
  • 1 1/3 C Parmesan cheese (dairy grated)
  • 1 Tbsp parsley (fresh) (chopped)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Course Veggie Main Courses
Cuisine Italian
Diet Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Ingredients
  • 16 oz fettucine (boiled and drained)
  • 2 garlic cloves (minced)
  • 1 Tbsp flour (unbleached all purpose)
  • 1 1/2 C milk (dairy)
  • 1 oz cream cheese (dairy plain)
  • 1 Tbsp butter (dairy)
  • 1 1/3 C Parmesan cheese (dairy grated)
  • 1 Tbsp parsley (fresh) (chopped)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Servings
1 cup
Calories Cholesterol Sat Fat Carbs
340 29mg 5g 45g
Recipe Chef Pamela Kurp
Instructions
  1. In a large pan, melt the butter over medium heat; add the garlic and saute for one minute.
  2. Stir in the flour; gradually add the milk with a whisk until blended, and cook for 10 minutes or until thickened and bubbly, stirring constantly.
  3. Stir in the cream cheese and cook for two minutes; add most of the Parmesan cheese and stir constantly until the cheese melts.
  4. Pour the cream sauce over the hot pasta and toss well to coat; top with the remaining Parmesan cheese, fresh parsley and seasonings.
Recipe Notes

Cover and store for up to one week in the refrigerator.

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