Fettuccine Alfredo. I don’t believe anyone who says this dish is just mac & cheese for adults because mac & cheese is also delicious and now I’m getting off subject.

As always, if you dig this recipe, tag me at @draggedthroughthegarden on instagram and we can talk pasta.

Vegan Fettuccine Alfredo. It’s different than mac & cheese.

VEGAN FETTUCCINE ALFREDO

prep time: 15 minutes
cook time: 20 minutes

But like, just as good as mac & cheese.

This recipe requires you to cook some pasta al dente and then finish it in that beautiful, beautiful sauce. If you want to, you can cook up some seitan to mix in there too like in the picture up there. At the bottom of this recipe, I’ll post seitan info. Here is an italicized sentence that ends with an asterisk to remind you.*

To start, you can start your pasta.

What you’ll need:

fettuccine
olive oil
salt

Bring a pot of water to a boil. But salt the water before it gets to a boil. Please, please, please salt your water. After the water is boiling, toss the pasta in and fan them out so they fit in the pot. Once they’re all in the pot, drop the heat to a low flame and throw a lid on it. You want to cook them al dente which is fancy talk for “undercooked.” So in about 6-8 minutes, check on your pasta and taste test it. If it’s a little undercooked, it’s perfect because it will finish cooking in the sauce later.

Drain the noodles and be sure to save a quarter cup of that precious pasta water. This part is very important too. Set the al dente pasta into a bowl and add a nice splash of olive oil to it.

It’s not undercooked mom, it’s al dente! God!

Next, you’re going to get your sauce ready. You can prepare this in the same pot you cooked the pasta in a second ago.

What you’ll need:

the pasta water from earlier
olive oil
garlic
onion
salt
pepper
nutritional yeast (optional)
vegan butter
oat milk (almond/soy is fine but oat is king)
vegan mozzarella shreds
vegan parm (I used the violife brick)
lemon (or apple cider vinegar)
flour
basil
parsley

In your pot, add a little bit of olive oil and bring the flame up to medium-low. Crush up a few cloves of garlic. Mince them up and dice up a quarter of an onion. Throw both of those things in the oil and let them cook for a few minutes.

Once they start to brown, throw a generous knob of vegan butter in the mix. Give it a stir so everything is coated evenly. Add salt and pepper. Toss a little bit of nutritional yeast in there if you have it. Next throw a fistful of those mozzarella shreds in there. Don’t be shy. Add as much as you want. Now add a cup of oat milk into the mix and bring the heat up to a medium flame. Now add your precious pasta water. You may have to add a little more oat milk as you go depending on the amount of pasta you’re using.

If you have a lemon, throw a little less than a tablespoon of lemon juice in there. Same goes for apple cider vinegar. Whisk a tablespoon and a half of flour in there to thicken your sauce up a little bit. Rinse off your parsley and basil and dice a bunch of both down as fine as you can without ruining your cutting board. Those will both get mixed into the sauce last.

Now for the fun part, add as much vegan parm as you possibly can or want to add. I used the violife brick so I shredded quite a bit into the sauce. The parm will also be added as topping later. Add your pasta into the sauce and stir everything up to coat. Bring the flame up a little bit more too, not too much. Toss in your chopped basil and parsley!

If you cooked seitan too, add it directly into the sauce as well.

Now throw your newfound fettuccine on a plate and throw an absolute shitload more of that parm on there.

Look, here’s the same picture as up there but without text! Below I’ll post the seitan seasonings.

* If you cook seitan, heat up olive oil in a pan with some onion and garlic. Then season the seitan with garlic powder, onion powder, salt and pepper. Let each side cook out thoroughly. You want them to be a little charred so they aren’t soggy once added to the sauce. Mix it directly into the sauce after you add the basil and parsley.