Fettuccine Alfredo With Mushrooms and Roasted Vegetables

Vegan Fettuccine Alfredo - Rich, creamy and savory. It's a simple but luxurious dish. 

Course Main Course
Cuisine Italian, Vegan
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 4 people
Author YourChoices.Life


  • 1 olnion chopped
  • 8 oz mushrooms sliced
  • 1 tbsp olive oil
  • 1 tbsp white wine
  • 1/4 tsp red pepper flakes
  • 1/2 tsp dried basil
  • 4 cloves garlic minced
  • 1 tbsp Worcestershire sauce

Alfredo sauce

  • 1 cooked potato
  • 3/4 cup cashews soaked in 1 cup of hot water for 1 hour
  • 2 tsp lemon juice
  • 4 cloves garlic minced
  • 3 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup almond milk unsweetended


  • 1 bell pepper sliced
  • 12 cherry tomatoes halved
  • 6-8 stalks asparagus halved


Alfredo sauce

  1. Combine the potato, cashews (with water}, lemon juice, 4 cloves of garlic. nutritional yeast, salt and pepper. Blend until smooth and creamy. Add almond milk. Blend for one minute. Set aside.

  2. Preheat oven to 425F. Place prepared veggies on baking sheet lined with parchment paper Spray lightly with oil and season with salt & pepper. Roast for 25-30 minutes or until tender. Toss gently halfway through cook time.

  3. Heat olive oil in a large skillet over medium heat. Add onion, 4 cloves of garlic and mushrooms. Cook until golden. Add wine, Worcestershire sauce and pepper flakes. Add Alfredo sauce and cook over medium heat, adding additional milk if sauce thickens too much. Cover and simmer for 8 minutes. Bring a large pot of water to a boil and cook noodles al dente.

  4. Serve the pasta with Alfredo sauce and top with the roasted veggies. Garnish with fresh basil.

Recipe Notes

We like to use vegetables that are in season. This recipe goes well with zucchini, broccoli, cauliflower and egg plant.