Fettucine Alfredo (vegetarian) Recipe
Indulge in our creamy Vegetarian Fettuccine Alfredo, featuring perfectly cooked fettuccine pasta enveloped in a rich and velvety Alfredo sauce made from a blend of fresh cream, parmesan cheese, and a hint of garlic. Topped with a sprinkle of parsley for a vibrant finish, this dish offers a delightful balance of flavors that will transport you to Italy with every bite. Perfect for pasta lovers seeking a comforting, meat-free option!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fettucine Alfredo Ingredients
Method
Fettucine Alfredo Directions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the fettucine pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Alfredo Sauce
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.
- 3
Combine Cream and Cheese
Pour in the heavy cream and simmer for 2-3 minutes. Gradually whisk in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
- 4
Mix Pasta and Sauce
Add the cooked fettucine to the Alfredo sauce, tossing to coat the pasta evenly. Cook for an additional 2-3 minutes until heated through.
- 5
Garnish and Serve
Remove from heat, sprinkle with chopped parsley, and serve immediately.
