This Italian dish is the definition of comfort food. It's rich, creamy, and the perfect warm meal to enjoy on a chilly afternoon, or any time you'd like! Plus, our version is full of protein, has no cholesterol, and is lower in fat. So go ahead, have seconds!

Alfredo Sauce

• 1 block tofu (silken, firm)

• 1/4 cup coconut milk (canned)

• 2 tbsp nutritional yeast ((if not available, use extra garlic powder or replace with vegan parmesan))

• 1 tsp garlic powder

• 1 tsp sea salt

• 1 tsp black pepper (freshly ground)

• 1/4 tsp smoked paprika

Pasta

• 8 oz fettucine (dried or fresh)

• 1 cup mushroom (raw, slices)

• 1 tsp olive oil (extra virgin)

• 1/2 bunch flat-leaf parsley (fresh, chopped)

Instructions

1. Place all ingredients in blender (except parsley and olive oil), and blend until smooth.

Pasta

1. Bring a medium pot of water to a boil.

2. Add a pinch of salt, and pour in your fettucine. Cook until "al dente" texture is reached. Drain and rinse, then set aside.

3. Heat and grease (using olive oil) a saucepan, and fry mushrooms until most of their moisture is released.

4. Pour alfredo sauce into the pan with the mushrooms, and let simmer for 2-3 minutes.

5. Pour fettucine into the saucepan, and mix in with the sauce, allowing the pasta to absorb a bit of the moisture for about 5 minutes.

6. Serve by twisting your pasta into a bowl, and garnish with fresh parsley. Enjoy!

TIP: For an even creamier sauce, add 1/2 cup of soaked cashews, 1 cup filtered water, and 1/4 tsp additional salt to your ingredients before blending. This, however, will increase the fat content.

Store Bought Vegan Alfredo Sauces

More Vegan Recipes