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Creamy Vegan Fettuccine Carbonara

Fettuccine time!  I’ve been looking for excuses to use my kids’ new chopsticks.  We tried them with sushi and it went over okay so we’ve moved on to noodles.  This dish is totally satisfying with it’s creamy “cheesy” sauce.  I’d say this is comfort food for sure.  (Tofutti makes a great vegan cream cheese and sour cream that works well for this recipe.)
Creamy Vegan Fettuccine Carbonara
makes 8 servings
6 oz. or 1/2 standard box of whole wheat fettuccine
1   8oz. package soft tofu
1/4 C. vegan sour cream
1/4 C. vegan cream cheese
1 Tb. vegan butter
1 1/2 Tb. nutritional yeast
1 Tb. vegan parmesan cheese
1/2 C. almond/soy/rice milk (original flavor)
1 tsp. garlic powder
1/2 tsp. sea salt
1/4 tsp. black pepper
broccoli florets
vegan bacon* (optional)
more salt & pepper to taste
Directions:
Cook pasta according to package directions.
Prepare broccoli florets.  (If using frozen, steam until just cooked but still bright green.)
Meanwhile, add tofu, sour cream, cream cheese, butter, nutritional yeast, parmesan cheese, milk, garlic powder , salt & pepper to blender.  Blend until all ingredients are well combined and consistency is creamy.  (If it’s not creamy enough for you, add a bit more milk.)
 
Drain pasta and put it back into the pot you cooked it in.  Pour the alfredo sauce over the pasta and mix through, heating it all over low heat.
Add in the broccoli and mix again.  Remove from heat.
Cook vegan bacon according to package directions and crumble on top of pasta!*I was disappointed to find out that Morning Star’s veggie bacon contains egg whites (duh, I guess I never really checked the ingredients) so use this one instead if you can find it
You could easily mix it up by adding peas, grape tomatoes or whatever you (or your kids) like!
 
I’ve posted a vegan mac’n cheese recipe that I like here but it has a different flavor than this alfredo one.  That one is made with cashews.  This one is creamier and more alfredo-esk.

 

4.0 from 1 reviews
Creamy Vegan Fettuccine Carbonara
Serves: 8
 
Ingredients
  • 6 oz. or ½ standard box of whole wheat fettuccine
  • 1 8oz. package soft tofu
  • ¼ C. vegan sour cream
  • ¼ C. vegan cream cheese
  • 1 Tb. vegan butter
  • 1½ Tb. nutritional yeast
  • 1 Tb. vegan parmesan cheese
  • ½ C. almond/soy/rice milk (original flavor)
  • 1 tsp. garlic powder
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
  • broccoli florets
  • vegan bacon* (optional)
  • more salt & pepper to taste
Instructions
  1. Cook pasta according to package directions.
  2. Prepare broccoli florets. (If using frozen, steam until just cooked but still bright green.)
  3. Meanwhile, add tofu, sour cream, cream cheese, butter, nutritional yeast, parmesan cheese, milk, garlic powder , salt & pepper to blender. Blend until all ingredients are well combined and consistency is creamy.
  4. (If it's not creamy enough for you, add a bit more milk.)
  5. Drain pasta and put it back into the pot you cooked it in. Pour the alfredo sauce over the pasta and mix through, heating it all over low heat.
  6. Add in the broccoli and mix again. Remove from heat.

2 Comments

  1. The hardest part of being a mother is when you prepare healthy foods for your picky little one. Especially if you want them to eat more vegetables but not until I found this bentilia pasta it is made of beans alone. May it be birthday or thanksgiving we still enjoy bentilia in different ways.

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