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Home » Meals » Lunch & Dinner » Vegan Fettuccine Alfredo with Roasted Mushrooms

Vegan Fettuccine Alfredo with Roasted Mushrooms

February 4, 20184 Comments

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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.

A close-up of creamy vegan fettuccine alfredo pasta topped with crispy fried mushrooms and fresh chopped herbs, served in a white bowl.

ChatGPT saidis a creamy, garlicky pasta dinner topped with roasted mushrooms and fresh parsley. Serve with warm garlic bread and a simple green salad.

Table of Contents

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  • Ingredients for Vegan Fettuccine Alfredo with Roasted Mushrooms
  • How to Make Vegan Fettuccine Alfredo with Roasted Mushrooms
  • More Pasta Recipes You’ll Love!
  • Vegan Fettuccine Alfredo with Roasted Mushrooms
    • Ingredients
      • For the Mushrooms
      • For the Sauce
      • For Serving
    • Instructions
    • Nutrition

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.

Vegan Fettuccine Alfredo with Shiitake Mushrooms | thiswifecooks.com

More Pasta Recipes You’ll Love!

  • Gnocchi Vegetable Soup
  • Ravioli is Spinach Pesto Alfredo Sauce
  • Broccoli Tortellini Alfredo
  • French Onion Pasta

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A close-up of creamy vegan fettuccine alfredo pasta topped with crispy fried mushrooms and fresh chopped herbs, served in a white bowl.

Vegan Fettuccine Alfredo with Roasted Mushrooms

Vegan Fettuccine Alfredo with Roasted Mushrooms is a rich and creamy dairy-free pasta dish with a garlic-lemon sauce and crisp oven-roasted mushrooms. Serve warm with garlic bread and a green salad.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: Christmas, comfort food, fettuccine alfredo, Italian, mushrooms, pasta, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 4
Calories: 655kcal
Author: Holly Gray
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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

Calories: 655kcal | Carbohydrates: 91g | Protein: 23g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 2074mg | Potassium: 716mg | Fiber: 6g | Sugar: 6g | Vitamin A: 243IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 4mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

This post was updated on July 24, 2025.

 

 

 

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Filed Under: Comfort Food, Lunch & Dinner, Pasta Night, Recently Updated, Valentine's Day, Vegan, Vegan & Vegetarian Christmas Recipes, Vegetarian Tagged With: Christmas, comfort food, fettuccine, mushrooms, pasta, Valentine's Day, vegan, vegetarian

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Reader Interactions

Comments

  1. Chris

    July 27, 2020 at 2:50 am

    5 stars
    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!!!

    Reply
    • thiswifecooks

      July 27, 2020 at 12:00 pm

      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. 🙂

5 from 3 votes (2 ratings without comment)

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