Vegan Fettuccine Alfredo with Shiitake Mushrooms
With all the flavor of a traditional Alfredo pasta, this dairy-free version is sure to impress even the toughest critics!
My husband is a huge fan of the classic Fettuccine Alfredo so I made this as his birthday dinner recently and we were practically licking the bowls clean!
If you love rich, creamy, mushroomy, garlicky, Alfredo-y deliciousness, then this is the dish for you!
Perfect for a cozy night at home!
Ingredients for Vegan Fettuccine Alfredo with Shiitake Mushrooms:
- olive oil
- yellow onion
- garlic
- silken tofu
- lemon juice
- sea salt
- ground black pepper
- Italian parsley – also known as flat-leaf parsley
- shiitake mushrooms
How to make Vegan Fettuccine Alfredo with Shiitake Mushrooms:
Cheers!
More favorite pasta recipes:
Penne with Artichokes, Walnuts, and Olives – All the flavors – the artichokes, the walnuts, the sun-dried tomatoes, the kalamata olives – they’re all just so good together!
Spaghetti with Brussels Sprouts & Breadcrumbs – A company-worthy pasta dinner with flavors of roasted Brussels sprouts and lemony, toasted Panko breadcrumbs.
Spaghetti Artichoke Barigoule – With the light flavors of artichokes, lemon, and fresh basil pesto, this is a perfect warm-weather pasta!
Vegan Spinach Parmesan Fettuccine – With only five ingredients and a start-to-finish time of 30 minutes or less, this has become one of our favorite go-to meals when we’re short on time or just want the simplicity of an easy, no-fuss pasta dinner.
Vegan Fettuccine Alfredo with Shiitake Mushrooms
Ingredients
- 2 tablespoons olive oil
- 1/2 cup yellow onion chopped
- 3 large cloves garlic minced
- 16 ounces silken tofu
- 1/2 cup water
- 2 tablespoons lemon juice
- 2 1/2 teaspoons sea salt
- 1/2 teaspoon ground black pepper
- 1/4 cup Italian parsley chopped
- 1/2 pound shiitake mushrooms stems removed, and thin sliced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees F.
- To a medium size mixing bowl add mushrooms, olive oil, sea salt, and ground black pepper. Toss to coat. Onto a baking sheet, spread mushrooms in an even layer. Bake 20 minutes, until lightly crisp.
- To a medium skillet over medium high heat, add olive oil. When oil is hot, add onions; cook 3-5 minutes, until softened. Add garlic and cook an additional 1-2 minutes.
- To a high speed blender, add onions and garlic, silken tofu, water, lemon juice, sea salt, and ground black pepper. Blend on high 2 minutes, until consistency is smooth.
- Prepare fettuccine according to package directions. Drain well and toss with sauce mixture.
- To serve, top fettuccine with baked shiitake mushrooms and a sprinkling of Italian parsley. Serve warm.
Chris
This recipe was out of this world good!!! My sauce was a little thin for some reason, so I just added some chickpea flour to thicken. The mushrooms were SOO good!! My family raved about this one!!! And simple to make.
It’s definitely a keeper!!! Thank you!!!
thiswifecooks
Hi Chris – Thank you so much! I’m glad to hear you and your family loved the recipe! It’s one of my personal favorites too. 🙂