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Easy Vegan Fettuccine Alfredo

Prep

Cook

Total

Yield 4 servings

Ingredients

Instructions

  1. In a large flat bottom sauce skillet, bring vegetable stock to a boil. Whisk in cream sauce once boiling.
  2. 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.
  3. Once tender, turn off the heat and fold in parmesan. Saving some to sprinkle on top. Taste to adjust seasonings as needed.
  4. Serve hot topped with chopped parsley and reserved sunflower seed parmesan.

Notes

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

Recipe by The Plant Philosophy at https://theplantphilosophy.com/easy-vegan-fettuccine-alfredo/