Low fat vegan 30 minute, one pot Fettuccine Alfredo

This vegan Alfredo pasta is low in fat and doesn’t contain any nuts or cream, however the sauce thickens well and is full of flavour. This serves one hungry person (or perhaps two for entrees), however it can easily be doubled as needed.
  • 100g fettuccine pasta
  • 1cup vegetable broth
  • 1cup soy milk (full fat)
  • 3-4 cloves of garlic, minced or finely chopped
  • 100g of baby spinach leaves, roughly chopped
  • 100g mushrooms (or to taste), sliced
  • Salt and pepper to taste
  • Herbs of choice (basil works well) to taste
  • In a large pot, fry the garlic and mushrooms along with some salt and pepper in a little water until the garlic is fragrant
  • Add the vegetable broth, soy milk, and fettuccine pasta to the pot (break the fettuccine in half if it doesn’t fit)
  • Bring pasta to a boil and reduce the heat to a low simmer, stirring every few minutes so the fettuccine pasta doesn’t stick together
  • Simmer for around 20-25minutes or until the sauce has thickened
  • Stir in the chopped baby spinach and herbs, then serve

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