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Vegan Fettuccine Alfredo

A bowl of vegan fettuccine topped with fresh parsley and mushrooms.
A creamy plant-based dish that is easy-to-make and flavored elegantly with dijon and lemon. Served with mushrooms and fresh parsley.
The Benefits

Cauliflower: This colorless cruciferous vegetable is packed with nutrients that may help maintain a healthy digestive tract, fight inflammation in the body, support immunity and detoxifies the body.

Antioxidants - Vitamin B6, E & K - Fiber - Magnesium

Cremini Mushrooms: This matured white button mushroom is dense with nutrients that may prevent oxidative stress, fight heart disease, promote digestion and maintain a healthy gut microbiome.

Antioxidants - Vitamin B - Copper - Zinc - Potassium

Nutritional Yeast: This deactivated form of yeast is filled with various nutrients that may promote digestive health, maintain a healthy nervous system, lower cholesterol and stabilize blood sugar levels.

Antioxidants - Vitamin B - Fiber - Iron - Potassium - Zinc

Garlic: This delicious addition to any dish has antibiotic properties which may boost immunity, and prevent the onset of dementia.

Manganese - Vitamins B6 & C - Selenium

Olive Oil: This green oil is filled with healthy-fats and antioxidants that may improve heart health, lower the risk of stroke, fight inflammation, help prevent cancer and boost brain health.

Vitamins A, E, K - Iron - Calcium - Magnesium

The Recipe


1 tbsp plant-based butter

1/2 onions, finely diced

1/2 cup cremini mushrooms, sliced

2 cup raw cauliflower florets, chopped

2 garlic cloves

2 tbsp olive oil

1 tsp dijon mustard

1/2 lemon, juiced

1 cup milk of choice, ex. 2% milk, almond milk, cashew milk

1/3 cup nutritional yeast

salt & pepper

fettuccine pasta

fresh parsley, finely chopped


1) Fill a large pot with water and allow it to come to a boil. Add in cauliflower and cook until soft. Fill a second pot with salted water and bring to a boil in order to prepare the fettuccine to package instructions. Set pasta aside.

2) Meanwhile, heat butter in a large pan over medium heat. Add onion and sauté for 2-3 minutes until translucent. Add in the mushrooms and continue cooking until the mushrooms get a nice golden caramelized color to them.

3) Once the cauliflower has finished cooking, add to a blender with other ingredients: garlic, olive oil, dijon mustard, lemon juice, milk, nutritional yeast, salt and pepper. Blend until smooth. Add more milk if necessary. 4) When the mushrooms and onions have been thoroughly sautéed, remove and set aside. Pour in pre-made sauce from blender and allow to cook down for 4-7 minutes until it has thickened. Add in cooked noodles and stir until evenly coated. Lastly, add back in the mushrooms and onions. Stir.

5) Portion out into separate bowls, top with freshly chopped parsley and enjoy!

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