Vegan Fettuccine Alfredo with Broccoli Florets

Creamy vegan fettuccine alfredo with broccoli florets.

Have you ever had Vegan Fettuccine Alfredo? This Alfredo Fettuccine recipe tastes absolutely delicious and can be at your table in just about 25 minutes. Made with creamy alfredo sauce and nourishing broccoli florets this recipe does not only taste super yummy but is healthy for you too. Super easy to make and definitely satisfies all your cravings for creamy, cheesy alfredo fettuccine pasta!

Is Fettuccine Alfredo vegan?

Traditionally Fettuccine Alfredo is made with dairy products. It usually contains butter and parmesan cheese. However, luckily this recipe can be prepared vegan easily. It’s not a big deal to get vegan fettuccine pasta from the store, therefore the sauce will be the main focus here.

What you need for this Vegan Alfredo Sauce

  • Cashews: This will be the base of our creamy alfredo sauce. Note that it is important to use soaked cashews, as they are way easier to blend.
  • Garlic & onion powder: For flavor.
  • Salt & Pepper: For enhancing the flavor.
  • Cayenne pepper: For a little bit of heat.
  • Non-dairy milk: Look out for unsweetened non-dairy milk.
  • Nutritional yeast: This might be the only ingredient that might be hard to find in regular grocery stores. However, I am sure that you will be able to find it in organic grocery stores or health food markets.
  • Lemon juice: This helps to balance out the flavor of the sauce.

Which plant-based milk is best for this recipe?

There are many different plant-based milk options, but which one is best for this recipe? In my opinion, the only thing to look out is that the chosen milk is unsweetened. But apart from that, anything will for. Soy, cashew, almond or even coconut milk do all work really well in here. I personally like to use soy milk, just because it adds some extra protein and I feel like it compliments the flavor really work. But of course, feel free to choose whatever works for you!

How to make Vegan Fettuccine Alfredo?

Making Vegan Fettuccine Alfredo is quite easy and also doesn’t require a lot of time either. But, what you will need is a food processor or a blender. I personally like to use a blender, because I personally feel like it works better for the sauce. Basically, what you want to do is add the soaked cashews, garlic and onion powder, salt and pepper, cayenne pepper, non-dairy milk, nutritional yeast and lemon juice into the blender. Blend until everything is smooth. Meanwhile, you can cook your favorite vegan fettuccine pasta according to the instructions. Then all there is left to do is sautéing the onions, garlic and broccoli in a pan. Then, combining everything together by adding the cooked pasta and the sauce. And voilá you are ready to eat!

Other vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you make this White Bean Stew at home, make sure to tag me on Instagram @aboutannella! I’m happy to see your recreations! For more inspiration, you can follow my Pinterest Account.

Creamy vegan fettuccine alfredo with broccoli florets.
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Vegan Fettuccine Alfredo with Broccoli Florets

This vegan fettuccine alfredo recipe is easy to make and definitely satisfies all your cravings for creamy, cheesy alfredo fettuccine pasta!
Course Main Course
Cuisine Pasta, Vegan
Keyword Creamy, Healthy
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 14 minutes
Yield 4 servings

Equipment

  • Food Processor

Ingredients

For the sauce

  • 1 1/2 cups (300 g) cashews soaked
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp cayenne pepper
  • 2 tbsp lemon juice
  • 2 cups (480 ml) non-dairy milk unsweetened
  • 1/4 cup (10 g) nutritional yeast

For the pasta

  • 12 oz (340 g) vegan fettuccine
  • 1 white onion diced
  • 2 garlic cloves minced
  • 1 handful broccoli florets

Instructions

For the sauce

  • Add the soaked cashews, onion powder, garlic powder, salt, pepper, cayenne pepper, lemon juice, non-dairy milk and nutritional yeast into a blender. Blend until everything is smooth. Set aside.

For the pasta

  • Cook the pasta according to the instructions.
  • In a large pan, add 2 tablespoons of water or oil. Then add in the diced white onion and minced garlic. Sauté over medium heat until translucent, about 3 minutes.
  • Using the same pan, add in the broccoli florets. Add a little bit of water if needed. Sauté until bright green.
  • Add the cooked pasta and the sauce into the pan. Serve warm. Leftovers keep in the fridge up to 5 days.

Notes

  • If you are aiming for a gluten-free version, make sure to use gluten-free pasta. 
  • If you don’t have time to soak the cashews, you can use this method instead:
    1. In a large pot, bring water to a boil.
    2. Add in the cashews.
    3. Let sit uncovered for about 15 minutes.

White Bean Stew | Vegan + Gluten-free

White Bean Stew with tomatoes and spinach served with ciabatta on the side.

This White Bean Stew tastes absolutely delicious and can be at your table in just about 20 minutes. This recipe is vegan, gluten-free and great for busy days! Great for meal prep and freezer friendly too!

Have you ever had White Bean Stew? If no, you are missing out! With hearty herbs and spices, this recipe is not only easy to make but also makes a nourishing lunch or dinner. Combined with spinach, juicy tomatoes and nourishing beans this one-pot recipe is wholesome and super tasty.

I like to pair this White Bean and Tomato Stew with toasted ciabatta. If you ask me, this match is unbeatable! With vegan butter on top, this recipe just tastes like absolute heaven to me. However, if you are aiming for a gluten-free option, you can always pair this recipe with gluten-free bread, potatoes or rice! Trust me, this will just taste as good!

How to make White Bean Stew?

This one-pot stew is pretty easy to make and does not require a lot of time at all.

Ingredients you will need:

  • White beans: White Beans add a hearty texture and plant-based protein to this recipe.
  • Cherry tomatoes: Juicy cherry tomatoes do make everything better. They are rich in flavor and do add some color texture to this recipe too!
  • Spinach: Spinach or any other leafy greens like kale or swiss chard are packed with vitamins, minerals and fiber but low in calories. Keep in mind that incorporating leafy greens into your diet can offer numerous health benefits including reduced risk of obesity, heart disease or high blood pressure.
  • White onions & garlic: Helps to add some flavor to the dish.
  • Tomato sauce: This is gonna be the base of our sauce.
  • Tomato paste: Enhances the tomato flavor.
  • Cayenne pepper: Just a dash of cayenne pepper will add a bit of heat to this recipe!
  • Paprika powder: Paprika powder is pretty mild in flavor, with a sweet taste and subtle touch of heat. In my opinion, it’s a perfect fit for this recipe!
  • Cumin: Cumin has a rich and hearty flavor. It adds instant depth to this dish and even has an earthy taste.
  • Salt and Pepper: Enhances the flavor.

First, it is essential to prepare all your ingredients. Dice the onion, mince the garlic and rinse the white beans. Next, you are gonna sautee the onion as well as the garlic along with the tomato paste and spices in a pot until translucent. Then, add in the tomato sauce along with the white beans. Let everything cook for about 10 minutes, then add in the cherry tomatoes and the spinach. Let it simmer for a few more minutes, then you are ready to serve it.

How to serve this White Bean Stew?

This recipe can be served with multiple ingredients. Here are some ideas for you.

  • Toasted ciabatta
  • Gluten-free bread
  • Potatoes
  • Rice
  • Quinoa
  • Buckwheat

However, feel free to serve it with your favorite side dish of your personal choice!

This recipe is:

  • Vegan and vegetarian friendly
  • Gluten-free
  • Hearty
  • Filling
  • Delicious
  • Tasty
  • Wholesome
  • Healthy
  • Great for meal-prep

Other vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you make this White Bean Stew at home, make sure to tag me on Instagram @aboutannella! I am happy to see your recreations! For more inspiration, you can follow my Pinterest Account.

White Bean Stew with tomatoes and spinach served with ciabatta on the side.
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White Bean Stew

This wholesome and hearty one-pot White Bean Stew tastes absolutely delicious and can be at your table in just about 20 minutes.
Course Breakfast, Main Course
Cuisine Gluten-free, Nut-free, Oil-free, Soy-free, Vegan
Keyword Healthy, Hearty, One-pot, Stew
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 20 minutes
Yield 3 servings

Ingredients

  • 2 cups (450 ml) tomato sauce
  • 1 tsp paprika powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 whole white onion diced
  • 2 garlic cloves minced
  • 14 oz (400g) canned white beans rinsed
  • 2 handful cherry tomatoes sliced
  • 2 handful spinach
  • 2 tbsp tomato paste
  • 1/2 tbsp cumin

Instructions

  • In a large pot, add 2 tablespoons of water or oil. Then add in the diced white onion and minced garlic along with the tomato paste and spices. Sauté over medium heat until translucent, about 3 minutes.
  • Using the same pot, add in the tomato sauce as well as the white beans.
  • Let everything simmer for about 7-10 minutes.
  • After, add in the cherry tomatoes followed by the spinach. Cook for a few minutes more or until the spinach has wilted.
  • Remove the pot from heat and divide into serving bowls. Serve with gluten-free bread, potatoes or rice. Enjoy!

Notes

  • Feel free to swap out the spinach for any other leafy green of your personal preference. For example, kale or swiss chard both work great for this dish too. 

Creamy Mushroom Ragu with Polenta

Creamy Mushroom Ragu with Polenta

This Creamy Mushroom Ragu with Polenta tastes absolutely delicious. Made with chanterelle mushrooms, fresh herbs and hearty spices, this recipe definitely does feel like comfort food to me and is perfect for those days where you just want something filling and cozy. Although the combo of tasty polenta and creamy sauce feels totally indulgent, this recipe is still relatively healthy. Also, this Creamy Mushroom Ragu with Polenta comes together in just about 20 minutes and is very easy to make.

And in my opinion, the Mushroom Ragu and the Polenta do match perfectly. This combo is literally soooo good! Never heard of Polenta? Don’t worry – I’ve got you sorted.

What is Polenta?

Polenta is an Italian staple that can be transformed into sweet or savory dishes. It originally comes from Northern Italian and is made from coarsely ground yellow corn. Polenta has always been popular for its simplicity and versatility. That being said, it can be prepared with some salt & pepper, butter, or even parmesan cheese. Of course, we all know by now that we like to keep this blog mostly plant based. So you can use vegan butter instead or even mix in some nutritional yeast if you wanted to.

How to make Polenta

Cooking Polenta can be a bit of a hassle, if you have never tried it before. It definitely does need a bit of attention while cooking. Also, I would highly recommend to follow the instructions on the package before you start cooking as the cornmeal used will dictate the cooking time and the amount of liquid needed. In order to achieve a creamy and delicious tasting polenta it is key to stir it regularly. This will prevent the polenta from sticking to the bottom of the pot and lumps from forming. Your polenta is done when the texture is creamy and the individual grains are soft.

How to make the Mushroom Ragu?

While my Polenta was cooking, I prepared my Mushroom Ragu as well. This might require some multi tasking, but it is definitely possible. And as I said before, the Mushroom Ragu is pretty easy and effortless to make. I fried some diced onion as well as some minced garlic in a pan at first and later added in the chanterelle mushrooms. In order to make the vegan, creamy sauce I added in some soy cream along with a few tablespoons of nutritional yeast and a dash of salt & pepper. I made sure to stir everything well, then let it simmer for a few more minutes. For serving, I garnished the Mushroom Ragu by sprinkling fresh thyme all over. This step is optional, but in my opinion – it makes a big difference. And that’s it. Easy right?

This Creamy Mushroom Ragu with Polenta is definitely an absolute winner for me and I will definitely keep making this meal again in the future. Mhhh-hhhm! If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you make this Creamy Mushroom Raguat home, make sure to tag me on Instagram @aboutannella! I am happy to see your recreations! For more inspiration you can follow my Pinterest Account.

Creamy Mushroom Ragu with Polenta
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Creamy Mushroom Ragu with Polenta

This Creamy Mushroom Ragu with Polenta is made with chanterelle mushrooms, fresh herbs and hearty spices and is perfect for when you're craving a cozy meal.
Course Main Course
Cuisine Vegan
Keyword Chanterelle Mushrooms, Creamy, Healthy, Hearty, Polenta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 2 servings

Ingredients

For the Polenta

  • 1 cup Polenta

For the Mushroom Ragu

  • 1 whole White Onion
  • 2 Garlic Cloves
  • 500 g Chanterelle Mushrooms
  • 1/4 cup Soy Cuisine
  • 3 tbsp Nutritional Yeast
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbsp Fresh Thyme

Instructions

For the Polenta

  • Check out the instructions on the package before you start cooking as the cornmeal used will dictate the cooking time and the amount of liquid needed. 
  • In a large pot, according to the instructions bring the required amount of water to a boil.
  • Add in the salt.
  • Sprinkle the Polenta into the pot. Use a wooden spoon to stir it into the water. The polenta and water should form a paste after about 2 minutes.
  • Keep stirring it with a spoon for about 10 minutes or until the texture is creamy and the individual grains are soft.

For the Mushroom Ragu

  • Wash and prepare your veggies. Dice the White Onion and mince Garlic. Slice the Chanterelle Mushrooms.
  • Pre-heat a nonstick skillet to medium-high heat. Add 2 tablespoons of water or oil to the pan. Then add in the diced White Onion and minced Garlic. Sauté over medium heat until translucent, about 3 minutes.
  • Using the same skillet, add in the Chanterelle Mushrooms. Sauté for 5 more minutes.
  • Stir in the Soy Cuisine. Add in the Nutritional Yeast, Salt and Pepper. Stir until the ingredients have combined properly.
  • Let it simmer for a few more minutes or until the sauce has thickened noticeably.
  • Turn off the heat. Divide the Mushroom Ragu evenly into two bowls. Garnish with Fresh Thyme and serve with the prepared Polenta. Enjoy!