Do we have any fans of The Office out there? I’ve watched the series no less than five times and can’t see fettuccine alfredo without thinking about Michael Scott “carbo loading” before the 5K Fun Run. I mean, is there any worse thing to eat before working out? While delicious, fettuccine alfredo is super heavy and rich. So, I decided to experiment with this vegan alfredo recipe that’s way lighter and kinder to animals. The smooth, smoky flavor of our Smoked Provolone Cheeze Spread provides a perfect base for this creamy pasta dish.
This vegan alfredo sauce is an absolute flavor bomb. Our Smoked Provolone Cheeze Spread provides the delicious cheesy taste, while garlic powder, salt, and pepper bump up the savory factor. A bit of almond milk (or any non-dairy milk) turns a creamy spread into a pourable vegan alfredo sauce that coats tender noodles oh so perfectly. I tossed some peas in the mix for a boost of plant protein and to break up the beige color of this incredibly satisfying dish. Top it all off with some fresh parsley and dinner is served!
Aside from the killer flavor, what I love most about this Smoky Vegan Fettuccine Alfredo Recipe is how fast it comes together. In the 10 minutes it takes to boil the pasta, you can whiz up the alfredo sauce in your blender and chop up some herbs. Just drain, rinse, pour, and twirl twirl twirl. While fun to eat, I know fettuccine isn’t everyone’s jam. Any pasta shape will taste just as good – even gluten-free pasta. I’m curious, do you have a favorite brand? I’m always looking for new gluten-free pastas to try at home.
I’m telling you, this Smoky Vegan Fettuccine Alfredo Recipe is so good it comes dangerously close to tasting like the real thing. Be sure to tag me on Instagram @plant_perks if you make it!
Smoky Vegan Fettuccine Alfredo Recipe
- 1 pound of fettuccine (or gluten-free pasta)
- 2 packages Plant Perks Smoked Provolone Cheeze Spread
- ¼ cup + 2 tablespoons plain, unsweetened almond milk
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- A few twists of black pepper
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish
- Bring a large pot of salted water to a boil and add the fettuccine. Return to a boil and cook for 9 to 11 minutes (or according to the box directions), until tender. Add the peas in the last minute of cooking. Drain, rinse, and return the fettuccine and peas to the pot. Cover with a lid or clean towel to prevent the pasta from drying.
- Meanwhile, combine the Smoked Provolone Cheeze Spread almond milk, garlic powder, salt, and black pepper in a blender. Blend until creamy and smooth, adding another splash of almond milk if needed. Adjust seasonings to taste.
- Pour the sauce into the pot to coat the fettuccine and peas. Use tongs to gently mix everything together. To serve, add a heap of pasta and peas to each plate and garnish with fresh parsley.