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Roasted garlic vegan fettuccine alfredo on a blue plate with a fork.
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5 from 1 vote

Roasted Garlic Vegan Fettuccine Alfredo

Prep Time10 minutes
Cook Time45 minutes
Servings: 6
Calories: 511kcal
Author: Teri & Jenny

Ingredients

  • 6 cloves garlic
  • 4 teaspoons extra virgin olive oil
  • 1 pound dry fettuccine
  • 1 shallot, minced
  • 1 ½ cups raw cashews (soaked in 2 cups water for 1 hour)
  • 2 ½ tablespoons nutritional yeast
  • salt and pepper to taste
  • fresh thyme or basil leaves for garnish

Instructions

  • Preheat oven to 375˚F.
  • Place garlic cloves over a small sheet of foil and drizzle with 2 teaspoons of oil. Place directly onto an oven rack and roast for 30 minutes.
  • Fill a large pot with water and bring to a boil. Add pasta and season water generously with salt.
  • Bring mixture back to a boil and cook pasta, stirring occasionally until pasta is al dente, 6 to 8 minutes. Drain, reserving about 2 cups pasta water, and pour pasta back into the pot.
  • Add remaining oil to a small skillet and place over medium heat. Add shallots and sauté for 3 to 4 minutes.
  • Remove from heat and transfer to a blender. Drain cashews and add to blender along with 1 1/2 cups pasta water, roasted garlic cloves and nutritional yeast. Blend until mixture is smooth. Season with salt and pepper and add more pasta water, if needed. Pulse a few times.
  • Pour ‘alfredo’ sauce over the pasta and toss together until completely coated. Adjust seasonings, top with thyme or basil and serve.

Nutrition

Calories: 511kcal | Carbohydrates: 67g | Protein: 18g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 64mg | Sodium: 21mg | Potassium: 486mg | Fiber: 5g | Sugar: 4g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 4mg