Vegan Fettuccine Alfredo

Calories: 204 Fat: 3G Carbs: 37G Fiber: 4G Protein: 9G


  • 1 lb. eggless fettuccine
  • 1 Tbsp. BetterBody Foods Refined Avocado Oil
  • 1/2 yellow onion, diced
  • 1 Tbsp. minced garlic
  • 5 cups cauliflower florets
  • 1 cup vegetable broth
  • 1 cup Oatsome oat milk
  • 1/3 cup nutritional yeast
  • juice of 1 lemon
  • salt and pepper, to taste
  • 6 small Portobello mushrooms, cleaned and sliced
  • 1 bunch of asparagus, cut in 2" pieces (about 2 cups)
  • 1 small red onion, sliced
  • 2 Tbsp. minced garlic
  • fresh basil for garnish


  1. Heat oil in a large sauté pan over medium heat. Add onions and garlic and cook for about 3 to 5 minutes. 
  2. Add cauliflower and broth, cover and cook for 6 to 8 minutes, until cauliflower is soft.
  3. Transfer to a blender, add Oatsome, nutritional yeast, lemon, salt and pepper, and blend until smooth and creamy. 
  4. Cook fettuccine in boiling water until al dente, approximately 8 minutes. Drain and set aside.
  5. While pasta is cooking, heat oil in a large skillet over medium heat. Add onions and cook until golden. Add mushrooms and garlic and cook for approximately 6 – 8 minutes, until mushrooms are golden brown. Add asparagus and cook for 2 minutes. 
  6. Turn heat to low. Add pasta and alfredo sauce and toss until pasta is coated. 
  7. Top with fresh basil and serve immediately.

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