Vegan Fettuccine Alfredo with Savory Mushroom Bacon
- jenlawrence24
- Jul 13
- 2 min read
Imagine a creamy, dreamy plate of pasta that delights your taste buds while sticking to a plant-based diet. Vegan cooking has transformed, moving away from bland meals to exciting, flavorful dishes that captivate even the pickiest eaters. One classic favorite that has undergone a delicious transformation is Fettuccine Alfredo. Traditionally a rich dish made with cream and cheese, this vegan version achieves a similarly indulgent flavor without any animal products. By incorporating savory mushroom bacon, this recipe introduces a delightful twist, adding depth and an irresistible texture.
Makes 4 servings | ⏱️ 30 mins | gluten free (option) 🌾
Fettuccine Ingredients:
300 grams fettuccine noodles, swoop for gluten free noodles if needed
1/2 block extra firm tofu
3/4 cup raw cashews, soaked for at least an hour prior
2 cups un sweetened plantmilk
1/2 cup nutritional yeast
2 tbsp miso paste
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
Mushroom Bacon Ingredients:
3 king oyster mushrooms
1 tbsp balsamic vinegar
2 tbsp soy sauce or tamari for a gluten free option
1 tbsp maple syrup
1 tbsp olive oil
Instructions:
Begin by blending the extra firm tofu, cashews, plant milk, nutritional yeast, miso paste, salt, onion powder, and garlic powder in a high-speed blender until the mixture is smooth. Set it aside.
Cut the mushrooms into slices.
Mix the balsamic vinegar, soy sauce, maple syrup, and olive oil in a glass container. Add the mushrooms and stir to coat them.
Arrange the mushrooms on a baking dish lined with parchment paper and bake at 350°F (180°C) for 30 minutes.
Whilst the mushrooms are cooking, prepare your fettuccine noodles following the package directions. If you want to include some greens, add two cups of broccoli florets to the pasta water about a minute before the pasta finishes cooking.
Combine the cooked pasta with the fettuccine sauce and stir thoroughly.
Garnish with the mushroom bacon and serve.
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