Truffle Fettuccine Alfredo
This Vegan Fettuccine Alfredo with Truffle Oil is the ultimate comfort meal. A creamy white wine sauce is combined with fettuccine noodles then topped with truffle oil.
Ingredients
- 12 ounces fettuccine noodles
- 2 tablespoons vegan butter
- 4 cloves garlic diced
- 2 tablespoons flour
- 4-8 ounces white wine
- 12 ounces non-dairy milk unsweetened
- 1/4 cup vegan parmesan plus more for topping
- 1 teaspoon Better Than Bouillon No Chicken Base*
- 1/2 lemon juiced
- salt & pepper to taste
- 1 tablespoons truffle oil
- parsley for topping
Instructions
- Bring a pot of water to a boil. Add fettuccine and cook according to package instructions.
- While the pasta is cooking, melt the butter in a pan over medium heat. Add garlic and sauté for 30 seconds. Add the flour to the pan and whisk until bubbly and smooth. Pour wine in the pan and allow to cook down for 5 minutes, stirring regularly.**
- Add milk, vegan parmesan, Better Than Bouillon and lemon juice to the pan and stir until combined. Taste and add salt & pepper as needed. Add truffle oil to the sauce and stir to combine.
- Add fettuccine to the pan and toss to coat evenly. Serve immediately with fresh parsley and additional parmesan.
Video
Notes
*You can buy this at Whole Foods or online here.
**Add wine to taste. If you want the wine flavor to be more subtle, only add a 1/2 cup of wine and a 1/2 cup of water or vegetable broth.
Calories: 405kcal, Carbohydrates: 55g, Protein: 14g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 62mg, Sodium: 385mg, Potassium: 304mg, Fiber: 3g, Sugar: 3g, Iron: 2mg
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