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Fettuccine Alfredo is one of those classic dishes that I romanticize. I like to imagine myself tucked away in a little corner of an old Italian restaurant, sipping red wine and wearing high heels. My husband and I slurp noodles and, feeling satisfied, spend the evening walking home. As we make our way up the dirt path, I decide to walk barefoot, allowing myself to feel grounded and connected. My high heels swing back and forth by my side, clasped between my fingers…

…I like to hold on to this dream as I am zapped back to my reality, and my son dumps  a entire bowl of fettuccine on the floor- to “feed the dog.”

Yes, high heels and one two glasses of the finest wine please.

parsleyYou know, while it would be nice to enjoy that barefoot walk one day, I feel like I’m in that restaurant when I cook my Fettuccine Alfredo. Only this time, I’m the chef, and I have five hungry mouths to feed. When I feel the urge to be whisked away to Italy, my family and I will eat by candlelight with red and white checkered napkins.

I turn on some classic opera, and pour the kids cranberry juice.

It may not be the little corner of an old Italian restaurant, but it’s my little corner (bring on the 1960’s Cinderella musical). And one day I’ll be romanticizing this time too, spilled noodles and all.

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Vegan Fettuccine Alfredo

Ingredients:

  • 3 Tbsp dairy-free butter (I use Earth Balance)
  • 4 Cloves garlic, minced
  • 1/4 C red wine (I used cooking wine…I’m not a lush people)
  • 2 C almond milk (1/2 C reserved)
  • 1 1/2 Tbsp cornstarch
  • 1/2 “Not-Chicken” bouillon cube (optional, may substitute veggie cube)
  • 1 Tbsp nutritional yeast
  • 4 oz. Daiya Mozzarella Cheese (waiting for Daiya to come out with shredded parm!)
  • Handful chopped parsley
  • Salt and pepper to taste
  • Vegan Parmesan Sprinkle Cheese (click here for the recipe!)
  • 16 oz. Fettuccine noodles

Directions:

  1. Mix cornstarch with the 1/2 C reserved almond milk. Set aside.
  2. Cook noodles according to package directions.
  3. Meanwhile, in a large saucepan, saute onions and garlic in butter until soft.
  4. Add wine, and cook for about 5 minutes, until some of the wine has cooked down.
  5. Add almond milk, bouillon, and nutritional yeast.
  6. Bring to a boil, and add Daiya cheese. Stir and cook until melted.
  7. Add salt, pepper, and cornstarch mixture. Turn heat down to medium low and simmer until sauce thickens. 
  8. Add parsley and noodles, toss to coat.

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Vegan Fettuccine Alfredo
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Ingredients
  1. 3 Tbsp dairy-free butter (I use Earth Balance)
  2. 4 Cloves garlic, minced
  3. 1/4 C red wine (I used cooking wine)
  4. 2 C almond milk (1/2 C reserved)
  5. 1 1/2 Tbsp cornstarch
  6. 1/2 "Not-Chicken" bouillon cube (optional, may substitute veggie cube)
  7. 1 Tbsp nutritional yeast
  8. 4 oz. Daiya Mozzarella Cheese (waiting for Daiya to come out with shredded parm!)
  9. Handful chopped parsley
  10. Salt and pepper to taste
  11. Vegan Parmesan Sprinkle Cheese (recipe linked to this post)
  12. 16 oz. Fettuccine noodles
Instructions
  1. Mix cornstarch with the 1/2 C reserved almond milk. Set aside.
  2. Cook noodles according to package directions.
  3. Meanwhile, in a large saucepan, saute onions and garlic in butter until soft.
  4. Add wine, and cook for about 5 minutes, until some of the wine has cooked down.
  5. Add almond milk, bouillon, and nutritional yeast.
  6. Bring to a boil, and add Daiya cheese. Stir and cook until melted.
  7. Add salt, pepper, and cornstarch mixture. Turn heat down to medium low and simmer until sauce thickens.
  8. Add parsley and noodles, toss to coat.
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

Do you have a romantic getaway daydream? Share in the comments below!

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3 comments

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Hi Randi,
This dish looks so yummy! I miss eating conventional fettucine alfredo, so this will be a real treat to make and eat.Thank you for sharing vegan fettucine alfredo with us at the Healthy Living Link Party. I’m pinning and sharing.

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