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Vegan Mushroom Fettuccini Alfredo

Decadent mushroom fettuccini with a creamy cauliflower Alfredo sauce.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Dish
Cuisine: Italian
Servings: 2 people


  • 4 ounces fettuccine pasta
  • 1 tablespoons olive oil extra virgin
  • 1 clove garlic minced
  • 3/4 cup almond milk unsweetened
  • 1 cup cauliflower
  • 1 tablespoon vegan butter
  • 1 cup baby bella mushrooms sliced
  • 1 sprig rosemary
  • 1 tablespoon nutritional yeast
  • 1 teaspoon oregano
  • 1/2 teaspoon lemon juice
  • dash salt and pepper
  • dash vegan Parmesan cheese


  • Cook the pasta according to the package directions.
  • Heat the oil in a pot and cook the minced garlic until golden brown, about 3 minutes.
  • Add the almond milk and bring to a boil.
  • Reduce heat to medium and add the cauliflower and salt and pepper. Cook until the cauliflower is soft, about 7 minutes.
  • Transfer to a blender. Add the nutritional yeast and lemon juice and blend until smooth.
  • In a saucepan, melt butter on medium-high heat and sauté the mushrooms with the rosemary until the mushrooms are brown, about 10 minutes.
  • Remove the rosemary from the mushrooms.
  • Combine pasta, alfredo sauce, and mushrooms on a serving dish. Top with oregano.
  • Sprinkle Parmesan cheese on top.


Watch the milk carefully, it’ll really rise when it starts to boil! Also I recommend letting the cauliflower mixture cool off a bit before moving it to the blender.