Fettuccine Alfredo

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A creamy hot bowl of noodles to satify any quick pasta craving.

Course Main Course

Cuisine Italian

Diet Low Lactose, Vegan, Vegetarian

Prep Time 30

Cook Time 15

Total Time 45

Servings people

Calories 348

Author Timothy Pakron

Ingredients

1 16 oz box fettuccine noodles
Salt + water for pasta
1 stick Country Crock Plant Butter
1 clove garlic minced
½ teaspoon black pepper + more to taste
½ teaspoon crushed red pepper flakes
⅛ teaspoon nutmeg grated
½ cup unflavored oat milk
2 cups pasta water from reserved pot water
1 tablespoon mellow white miso or chickpea miso
½ cup nutritional yeast
1 tablespoon flour
1 cup vegan mature white cheddar VioLife brand*, shredded
1 tablespoon rice vinegar

Instructions

Bring a large pot of heavily salted water to a boil and add pasta. (You'll want to cover the noodles with about 2 inches of water.)
When the noodles are halfway done (about 4 minutes), start making the sauce. Melt butter in a large pan. Add in minced garlic, black pepper, crushed red pepper flakes, nutmeg, oat milk, 1 ½ cups pasta water (straight from the pot), miso paste, nutritional yeast and flour. Whisk together on medium-high and then lower to a simmer.
Once the noodles are al-dente (about 7-8 minutes), do not strain them. Instead, simply transfer the cooked noodles into the pan and set aside the pot of pasta water. Thoroughly stir to coat noodles with sauce.
Once the sauce has thickened, finish with additional cracked pepper, shredded mature cheddar cheese, and rice vinegar. Gently toss until the cheese has melted. If sauce becomes too thick, add some additional pasta water and mix. Continue until desired consistency is achieved. Season with additional salt to taste and serve immediately.

Notes

For an extra special treat, drizzle with white truffle oil right before eating. Oh my!

To make this a full meal, you could serve this dish with some sauteed greens (spinach or kale would be lovely), roasted broccoli or carrots, toasted garlic bread, or a simple side salad.

For the cheese, I like to use VioLife's Mature White Cheddar, which is sold as a block and shreds beautifully. Second best, you could use the mature cheddar slices (which are also white) and just finely slice them. If you can't find any kind of VioLife white cheeses, the last resort is using whatever favorite white vegan cheese that you have access to, like shredded mozarella style.

Nutrition