Fettuccini With Vegan Mushroom Alfredo Sauce Recipes

TO DIE FOR FETTUCCINE ALFREDO

To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories Main Dish Recipes Pasta

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

FETTUCCINI WITH VEGAN MUSHROOM ALFREDO SAUCE

Fettuccini with Vegan Mushroom Alfredo Sauce image

Easy vegan pasta dish with mushroom Alfredo sauce.

Provided by Christa Miller

Time 20m

Yield 8

Number Of Ingredients 15

Ingredients

1 ½ cups raw cashews
2 cups unsweetened soy milk
1 cup water
¼ cup chopped fresh parsley
¼ cup nutritional yeast
1 tablespoon mellow white vegan miso
1 tablespoon lemon juice
1 teaspoon garlic powder
1 pinch ground nutmeg
1 teaspoon olive oil
5 cloves garlic, minced
3 pounds sliced fresh mushrooms
1 tablespoon water, or more as needed
1 teaspoon soy sauce
1 pound fettucine pasta, uncooked

Steps:

Combine cashews and 1 cup soy milk in a blender; blend until smooth. Add remaining soy milk, 1 cup water, parsley, nutritional yeast, miso, lemon juice, garlic powder, and nutmeg; blend until smooth. Set sauce aside.
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
While the pasta is cooking, heat oil in a large skillet over medium heat. Add mushrooms and garlic; saute until mushrooms are soft and golden brown, 8 to 10 minutes, adding small amounts of water if necessary to keep mushrooms from sticking. Stir in soy sauce.
Drain pasta and return it to the pot. Add sauce and heat over low heat until sauce is heated through, 2 to 3 minutes. Serve topped with mushrooms.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 62.2 g, Fat 15.8 g, Fiber 6 g, Protein 21.3 g, SaturatedFat 3 g, Sodium 328.6 mg, Sugar 8.8 g

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