The best one-pot pasta dinner ever – fettuccine alfredo! Using my go-to coconut cream sauce that I’ve been making for years. It’s without a doubt the most realistic alternative, way better for you compared to traditional cream sauces too. If you haven’t made your own coconut cream sauce you’re missing out. It’s so versatile! I’ve used it to make a mushroom alfredo that’s out of this world.
You can throw this together using one-pan in under 20 minutes. Alternatively, you could cook your pasta separately or make a pasta bake. I love to use the coconut cream sauce to mix with tomato sauce or random veggies I have on hand. Combined with my sunflower seed parmesan it’s the perfect dupe for a classic fettuccine alfredo.
Pair with some garlic bread and you’ve got a super lush date night dinner. What’s more romantic than pasta? Well, maybe I’m biased. My husband and I both love any and everything full of garlic and onions haha. Maybe hold off on the garlic-filled meals if it’s a first date. My one pan cheddar broccoli pasta is a great one to try too!
Search the site for “one pan” to find more recipes like this! Please let me know if you give this recipe a try, I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Easy Vegan Fettuccine Alfredo
Yield 4 servings
- 8 oz. Fettuccine Pasta, dried
- 2 cups Salt-Free Vegetable Stock*
- 1 cup Cream Sauce, recipe sauce
- ¼ cup Sunflower Seed Parmesan
- Black Pepper, to taste
- Fresh Parsley, to top
- In a large flat bottom sauce skillet, bring vegetable stock to a boil. Whisk in cream sauce once boiling.
- Add in pasta and cover, reduce the heat to medium low. Cook according to pasta directions, about 10-12 minutes. Stirring occasionally to avoid sticking.
- Once tender, turn off the heat and fold in parmesan. Saving some to sprinkle on top. Taste to adjust seasonings as needed.
- Serve hot topped with chopped parsley and reserved sunflower seed parmesan.
The sauce and parmesan are salty enough. If you don't have vegetable stock that is sodium-free, opt to use water instead.
Courses Entree, Dinner