Dairy-Free Classic Fettuccine Alfredo
Indulge in the creamy, comforting taste of this Dairy-Free Classic Fettuccine Alfredo without the heaviness of traditional recipes! Made with silky coconut milk, nutrient-packed nutritional yeast, and a hint of zesty lemon, this luscious sauce perfectly coats tender fettuccine for a satisfying, plant-based twist on an Italian favorite. Ready in just 30 minutes, this dish is a weeknight hero that’s rich, flavorful, and suitable for vegan and lactose-intolerant diets. Topped with fresh parsley for a burst of color and freshness, it’s a wholesome, easy-to-make pasta recipe that doesn’t compromise on indulgence. Whether you're a seasoned dairy-free eater or simply looking for a lighter, creamy pasta option, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 can (13.5 ounces) Full-fat coconut milk
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 2 tablespoons Arrowroot powder
- 1 cup Almond milk, unsweetened
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
In a mixing bowl, whisk together the coconut milk, nutritional yeast, lemon juice, arrowroot powder, and almond milk until smooth.
Pour the coconut milk mixture into the skillet with garlic, stirring constantly until the sauce thickens, about 5-7 minutes.
Reduce the heat to low and season the sauce with salt and black pepper.
Add the cooked fettuccine to the skillet and toss to combine, ensuring the pasta is well coated with the sauce.
Serve immediately, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2590 mg | 113% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 26.6 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 532 mg | 41% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
