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Vegan Creamy Alfredo

This vegan Alfredo is delicious, creamy, and a perfect comfort food. Topped with sugar snap peas and sun-dried tomatoes, you will not be disappointed with the collage of flavors and textures.

Serves 4-6


1 8-ounce package of fettuccine noodles

8 ounces of sugar snap peas

1 can of cannellini beans

4 cloves of garlic, peeled

2 tablespoons of nutritional yeast

1/3 cup of sun-dried tomatoes

1/4 cup vegan parmesan (optional)

Salt and pepper, to flavor

Cook the pasta according to the package directions. Cut the snap peas in half, and add them into the pasta for the last 3 minutes of cooking the pasta. Put aside 3/4 cups of pasta water.

Add the beans, garlic, nutritional yeast, and pasta water to a small blender. Pulse until combined. If you would like, blend in more seasoning at this point (rosemary, oregano, etc.).

Mix the pasta and sauce together in the saucepan. If you are using vegan parmesan, heat the saucepan up on low and melt the cheese in. Add in the sun-dried tomatoes.

Serve in bowls, and sprinkle with salt and pepper. Enjoy!


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