I have to admit...I never thought veganizing one of my favorite childhood dishes could be so easy!
I feel like I make that claim a lot..."it's so easy", but it really is! I mean, how can you get any easier than making an entire meal in just ONE pot?!
The traditional fettuchini alfredo recipe uses a a mixture of cheese, butter and cream, which is replaced in this version by some delicious non-dairy alternatives.
I also want to point out that it is NOT crucial to use traditional fettuccine noodles. I'm a major fan of fussilli because they're curly and fun, so those often make appearances in my dishes. But, you do you boo boo!
The other great thing about this dish is that you can pretty much pair it with any kind of vegetable. Depending on my mood, I'll either go with sauteed mushrooms, roasted broccoli, butternut squash, or even a medley of the most colorful veggies I have on hand.
Ready in 20 minutes
8 oz pasta
3/4 cup hummus (homemade or store bought)
1-2 cloves garlic, diced
1 Tbsp vegan butter
Juice of 1/2 lemon
1/4 cup vegan Parmesan cheese (I prefer Violife Parmesan)
2 Tbsp fresh basil, chopped
1/2 - 1 cup pasta water
1/2 tsp sea salt and black pepper
1 tsp red pepper flakes
Bring a large pot of water to a boil. Add pasta and cooked until its tender. The length of time will depend based on the type of pasta you're using. Drain pasta, reserving 1 cup of the pasta water for later
Place your pot back on the stove and add your garlic and olive oil. Saute for two minutes, then add the pasta back in with the hummus, lemon juice and zest, vegan butter, and cheese. Stir and gradually pour in the pasta water, a little at a time, until sauce reaches desired consistency. Add fresh basil and stir until it becomes wilted. Taste and season with salt, pepper, and red pepper flakes. Adjust as needed.
Add sauteed veggies (if desired) or have them to the side
Plate and enjoy!