Vegan Fettuccine Alfredo with Roasted Mushrooms is a creamy, garlicky pasta dinner topped with roasted mushrooms and fresh parsley. Serve with warm garlic bread and a simple green salad.
ChatGPT saidis a creamy, garlicky pasta dinner topped with roasted mushrooms and fresh parsley. Serve with warm garlic bread and a simple green salad.
Ingredients for Vegan Fettuccine Alfredo with Roasted Mushrooms
You will need the following:
Shiitake Mushrooms –Shiitake mushrooms add deep, savory flavor, but other varieties like cremini or baby bella also work well for this recipe.
Olive Oil – For roasting the mushrooms and sautéing the aromatics.
Yellow Onion and Garlic – Cooked together to build flavor before blending into the sauce.
Silken Tofu – Silken tofu is key to getting that smooth Alfredo texture without using cream or cheese. Be sure to use silken, not firm or extra firm, for the best results.
Water and Lemon Juice – Helps blend the sauce and adds a little brightness.
Simple Seasonings – Kosher salt and ground black pepper.
Fettuccine – Cooked until just tender and tossed with the sauce.
Italian Parsley – Adds a pretty pop of color just before serving.
How to Make Vegan Fettuccine Alfredo with Roasted Mushrooms
STEP ONE: Roast the Mushrooms. Preheat the oven to 375°F. Add the mushrooms to a mixing bowl and drizzle with olive oil. Season with salt and pepper, then toss to coat. Spread onto a baking sheet in an even layer and roast for 20 minutes, until lightly crisp.
STEP TWO: Sauté the Aromatics. In a medium skillet over medium-high heat, add olive oil. When hot, add the onion and cook for 3–5 minutes, until softened. Add garlic and cook for 30 seconds more.
STEP THREE: Blend the Sauce. Transfer the sautéed onion and garlic to a high-speed blender. Add silken tofu, water, lemon juice, salt, and pepper. Blend on high for 2 minutes, until smooth and creamy.
STEP FOUR: Cook the Pasta. Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions for al dente. Drain and return to the pot.
STEP FIVE: Finish and Serve. Pour the sauce over the cooked fettuccine and toss to coat evenly.
Adjust seasoning to taste. Transfer to serving bowls, then top with the roasted mushrooms and chopped parsley. Serve warm.
More Pasta Recipes You’ll Love!
- Gnocchi Vegetable Soup
- Ravioli is Spinach Pesto Alfredo Sauce
- Broccoli Tortellini Alfredo
- French Onion Pasta
Tried this recipe? Leave a ⭐ Star Rating ⭐️ and share your thoughts in the comments below. Thanks for being part of our home cooking community!
Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop | YouTube
Vegan Fettuccine Alfredo with Roasted Mushrooms
Ingredients
For the Mushrooms
- ½ pound shiitake mushrooms stems removed and thin sliced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Sauce
- 2 tablespoons olive oil
- ½ cup yellow onion chopped
- 1 tablespoon garlic minced
- 16 ounces silken tofu
- ½ cup water
- 2 tablespoons lemon juice
- 2½ teaspoons kosher salt
- ½ teaspoon ground black pepper
For Serving
- 16 ounces fettuccine
- 2 tablespoons Italian parsley chopped
Instructions
- Preheat the oven to 375°F. Add the mushrooms to a mixing bowl and drizzle with olive oil. Season with salt and pepper, then toss to coat. Spread onto a baking sheet in an even layer and roast for 20 minutes, until lightly crisp.
- In a medium skillet over medium-high heat, add olive oil. When hot, add the onion and cook for 3–5 minutes, until softened. Add garlic and cook for 30 seconds more.
- Transfer the sautéed onion and garlic to a high-speed blender. Add silken tofu, water, lemon juice, salt, and pepper. Blend on high for 2 minutes, until smooth and creamy.
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions for al dente. Drain and return to the pot.
- Pour the sauce over the cooked fettuccine and toss to coat evenly. Adjust seasoning to taste. Transfer to serving bowls, then top with the roasted mushrooms and chopped parsley. Serve warm.
Nutrition
This post was updated on July 24, 2025.
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. 🙂