Vegetarian Fettuccine Alfredo Recipe | Cooking With Jade

Vegetarian Fettuccine Alfredo Recipe

Vegetarian Fettuccine Alfredo Recipe


Vegetarian Fettuccine Alfredo Recipe


  • 150 g dried fettucine
  • Splash olive oil
  • 50 ml double cream
  • 50 g parmesan or vegetarian alternative, grated, plus extra to serve
  • 50 g butter
  • Handful flatleaf parsley roughly chopped


  • Bring to boil a salted water in a large pan and cook the fettuccine for 7 minutes, or until a little underdone. Drain the pasta reserving 200ml water. Toss the pasta with flaky sea salt, freshly ground black pepper and a splash of olive oil to stop it sticking.
  • In a heavy-based frying pan put the cream, cheese and butter and bring to heat, deep for a few minutes and stir over medium heat. Pour in the reserved pasta cooking water and bring to the boil. Season generously and stir in the cooked pasta.
  • Slowly simmer the pasta in the sauce, stirring, for 4 minutes. The sauce may look a little runny at first, but it will thicken and become coating consistency as it cools. Turn off the heat, let the pasta stand for 1 minute, toss through the parsley, season to taste and serve in bowls with extra parmesan.
  • NOTE: Add Pesto for beautiful green pasta


Inspired By: Delicious Magazine

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