Vegan Fettuccine Alfredo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fettuccine tossed in a cashew-based cream sauce with sautéed mushrooms, peas, and umami depth from miso and nutritional yeast. A rich vegan pasta that rivals traditional Alfredo.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 5 ounces dry pasta, cooked to package direction
- 1 cup fresh peas (or frozen, or sub snow peas or steamed broccoli)
- optional: 8 ounces mushrooms, sauteed, or try smoked mushrooms!
- 1-2 tablespoons olive oil
- 1/2 white onion
- 4 fat garlic cloves
- 1/2 cup raw cashews, soaked or simmered see notes; or sub-hemp hearts
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1/2 teaspoon white miso paste
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 992mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 681mg
- Calcium
- 57mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 992MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.