Fettuccine Alfredo

fettuccine alfredo


al dente fettuccine smothered in creamy, cheesy alfredo sauce

serves 3-4.

INGREDIENTS

Breadcrumbs:

  • BREADCRUMBS: ¼ cup, panko or other
  • PLANT-BASED OIL: 2 tbsp, we love avocado or EVOO
  • SALT: ½ tsp
  • GARLIC: 1 clove, grated

 

Pasta:

  • PASTA: 8 oz 
  • PLANT-BASED OIL: 2 tbsp 
  • GARLIC: 2-3 cloves
  • ONION: 1, diced
  • Spero® Sunflower® Cheese:1 tub, we love The Original or any savory flavor :D
  • CHEESE: ¼ cup, vegan parmesan, grated OR 2 tbsp, nutritional yeast
  • VEGGIE STOCK: ⅔ cup, we also love using pasta water instead 
  • SPICES: Salt & pepp, to taste
  • PARSLEY: 2 tbsp, roughly chopped

DO ITTT

  1. BOIL a big pot of salted water & cook pasta.
  2. HEAT a medium skillet over medium-high heat. Add oil & garlic, then crumbs & salt. Stir it up & cook (stirring occasionally for 5-7 min.) until crumbs are golden. Move 'em to a bowl & wipe the skillet.
  3. SAUTE onion & garlic in skillet, medium heat, until translucent, 5-ish min. 
  4. BLEND onion & garlic, Spero® Sunflower® Cheese, vegan parm, veggie stock/pasta water, & salt & pepp on high until smooooth. Taste & season as you like!  
  5. POUR sauce back into the pan & give it some gentle, low heat while you drain the cooked pasta.
  6. TOSS pasta with sauce & garnish with parsley & toasted garlic breadcrumbs.
  7. INDULGE in your new fave creamy, cheesy alfredo fettuccine!

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1 comment

  • So I’m not going to lie. I did not like the original cheese at all. But I didnt want it to go to waste, so I decided to make this recipe. It’s DELICIOUS! Like I would buy the original again just to make this. I used vegan mozzarella shreds instead of vegan parm.

    Shelly Michael

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