Low-Fat Vegan Fettuccine Alfredo

Total Time
35 mins
4 servings

Another Meatless Wednesday is here! Today, we will be preparing this amazing Italian dish vegan style, and it is bound to have you asking for seconds.
Bon Appetite!


  • 340 g eggless fettuccine
  • 120 g soy cream cheese
  • 2 cups unsweetened soy milk
  • 3 tpsb nutritional yeast
  • 1 tbsp grated lemon zest
  • Salt and pepper to taste
  • 2 tbsp virgin olive oil
  • 3 cloves of garlic, chopped
  • ½ cup chopped parsley leaves


  1. Follow the directions on the package to cook the fettuccine.
  2. Strain, and leave a cup of the water you used to cook fettuccine, you will need it later.
  3. Use a blender to mix soy milk, soy cream cheese, lemon zest, nutritional yeast and salt and pepper to taste. You should get a smooth mash.
  4. Put oil and garlic in a skillet until the garlic starts to sizzle, then add the mixture from the previous step and a ½ of the pasta water. Cook it all until it turns creamy.
  5. Remove the skillet from the heat and add parsley and fettuccine; mix it all together.
  6. Serve sprinkled with some nutritional yeast and pepper.

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