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Vegan Fettuccine Alfredo
with zucchini noodles / broccoli / peas

Active: 40 Total: 40

Cashew cream sauce and zucchini noodles make this a pasta-inspired meal that's both vegan and paleo-friendly. You'll get plenty of green vegetables out of the deal too!
Smarts #1: If you have a high-speed blender, the raw cashews should easily blend into a smooth cream. If using a regular blender or food processor, soak them in water for 4 hours to soften. Drain well before using.

Cuisines

Ingredients

Metric
Servings:
4
Vegan Alfredo Sauce:
  • Cashews, raw - 1 cup
  • Tahini - 2 Tbsp
  • Garlic - 2 cloves, peeled
  • Water - 1/2 cup, plus more as needed
  • Oil, olive - 2 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Lemon juice - 2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
Vegan Fettuccine Alfredo:
  • Broccoli florets - 10 oz, finely chopped
  • Zucchini - 12 oz, turned into noodles with a spiralizer or peeler or chopped
  • Peas, frozen - 1 cup
  • Oil, cooking - 1 Tbsp
  • Red pepper flakes (opt) - for serving
  • Black pepper - for serving

Nutrition Facts

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Prep

  1. Make cashew cream sauce - (See note about soaking cashews ahead of time if not using a high powered blender.) Combine cashews, tahini, garlic cloves, water, olive oil, aminos, lemon juice, salt, and black pepper (portion for cashew cream) in a blender. Blend until smooth and creamy, adding more water as needed. Taste and add more salt if needed. (Can be done up to 5 days ahead)

  2. Broccoli - Chop into florets (Can be done up to 5 days ahead)

  3. Zucchini - Turn zucchini into 'noodles' with a spiralizer, peel off strips with a peeler, or slice into cubes. (Can be done 1 day ahead)

  4. Peas - Defrost and drain.

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Make

  1. Place broccoli florets in a microwave-safe bowl. Cover with a damp paper towel and steam in the microwave until tender, 3 to 4 minutes. Set aside.

  2. If cashew sauce was made ahead, reheat in the microwave until warm. Stir well. 

  3. Heat a nonstick pan over medium heat. Add cooking oil and then zucchini with a sprinkle of salt. Saute until zucchini is tender, ~2 minutes for zucchini noodles and 5 to 6 minutes for zucchini cubes. 

  4. Fold broccoli and peas into zucchini. Transfer to a serving plate and drizzle cashew sauce over top. Finish with red pepper flakes and black pepper. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (37)
Gluten-free (2)
Paleo (2)
Vegetarian (7)

Most Helpful

Cashew-based “Alfredo” sauce is a staple comfort food in our often-vegan house so I was curious how this recipe would compare. The use of oil and soy sauce here made it much richer than what we usually make which wasn’t bad in that it limited how much we ate in one sitting. We added a little nutritional yeast and omitted beans because we’re not often a fan of the white-bean-in-pasta-veg alternative you all often use. We swapped mushrooms for the beans. Really appreciate a vegan-centered recipe here.

By: Angela
Posted: Apr 22, 2022
Diet: Original
1 Helpful

21 reviews

I didn't soak the beans long enough so a little gritty.

By: Cathleen
Posted: Jun 10, 2022
Diet: Gluten-free
0 Helpful

As others have commented, as a non-vegan, I really enjoyed this! I rounded up measurements and/or played with the proportions of the sauce ingredients to my own liking (i.e. more lemon juice, black pepper and double or tripled the garlic). Was very yummy and appreciated the relative simplicity.

By: Maggie
Posted: May 21, 2022
Diet: Original
0 Helpful

Delicious!

By: Sara
Posted: May 16, 2022
Diet: Paleo
0 Helpful

Not a fan of the cashew creme but liked all the veggies.

By: Namrita
Posted: May 16, 2022
Diet: Paleo
0 Helpful

This was so much better than expected. Was shocked at how good the sauce was. Everyone liked this.

By: Jennifer
Posted: May 11, 2022
Diet: Original
0 Helpful

Really great recipe that was creamy and flavorful. Added mushrooms as some other reviewers did and topped with parmesan since we're not vegan. Would make again!

By: Sandra
Posted: May 04, 2022
Diet: Original
0 Helpful