20-Minute Vegan Fettuccine Alfredo

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Congratulations. You’re about to learn how to hack meal planning.

If you get bored eating the same few dishes as part of your meal plan every week, keep this one-pan, 20-minute vegan fettucine alfredo pasta recipe on hand. Coconut cream pasta sauce coats strands of pasta, and the sauce can be made up to a week in advance – or even longer if frozen! Vegan parmesan packs more nutrition and more flavor into this dish – and it can stay fresh for 1-2 weeks! Prepare these staples ahead of time and freeze the sauce. When you’re craving variety, cook up a quick pot of your favorite pasta and toss them all together. You’ll have a spontaneous, healthy and plant-based dinner ready in no time!

Vegan Fettuccine Alfredo in Wood Bowls | Vitacost.com/blog

Vegan Fettuccine Alfredo in Wood Bowls | Vitacost.com/blog
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20-Minute Vegan Fettuccine Alfredo

Course Dinner
Servings 4



  1. In a large, flat-bottomed skillet, bring vegetable stock to a boil.
  2. Once boiling, whisk in cream sauce.
  3. Add pasta, cover and reduce heat to medium-low. Continue to cook pasta according to box directions.
  4. Remove from heat and mix in vegan parmesan.
  5. To serve, top with chopped parsley and additional parmesan, if desired. Taste and adjust seasonings if necessary.

Recipe Notes

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