Recipe

Vegan Fettuccine Burro e Parmigiano

Creamy Vegan Pasta Delight

4.3 out of 5

Indulge in the flavors of Italian cuisine with this vegan twist on the classic Fettuccine Burro e Parmigiano. This plant-based version captures the essence of the original dish while catering to a vegan lifestyle. Creamy, flavorful, and satisfying, this recipe is sure to impress both vegans and non-vegans alike.

Pasta› Fettuccine burro e Parmigiano

European cuisine› Mediterranean cuisine› Italian cuisine

Cuisine styles› Vegan cuisine

Preparation time

10 minutes

Cooking time

15 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegan, Plant-based, Dairy-free, Egg-free, Vegetarian

Allergens

Wheat (contains gluten), Soy (if using vegan butter)

Not suitable for

Paleo, Keto, Gluten-free, Nut-free, Soy-free

Ingredients

In this vegan adaptation, we replace traditional butter and Parmigiano cheese with plant-based alternatives. The creamy sauce is made with vegan butter and nutritional yeast, which adds a cheesy flavor. This recipe allows you to enjoy the richness of Fettuccine Burro e Parmigiano while staying true to a vegan diet. We alse have the original recipe for Fettuccine burro e Parmigiano, so you can check it out.

250g (8.8oz) fettuccine pasta 250g (8.8oz) fettuccine pasta
1/4 cup (60g) vegan butter 1/4 cup (60g) vegan butter
1/4 cup (15g) nutritional yeast 1/4 cup (15g) nutritional yeast
1/2 cup (120ml) vegetable broth 1/2 cup (120ml) vegetable broth
2 cloves garlic, minced 2 cloves garlic, minced
1/4 teaspoon salt 1/4 teaspoon salt
1/4 teaspoon black pepper 1/4 teaspoon black pepper
Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

Calories (kcal / KJ): 380 kcal / 1590 KJ
Fat (total, saturated): 12g, 6g
Carbohydrates (total, sugars): 55g, 2g
Protein: 12g
Fiber: 3g
Salt: 0.8g

Preparation

1.
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2.
In a large skillet, melt the vegan butter over medium heat.
3.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
4.
Stir in the nutritional yeast, vegetable broth, salt, and black pepper. Cook for another 2-3 minutes, stirring occasionally.
5.
Add the cooked fettuccine to the skillet and toss until well coated with the sauce.
6.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7.
Remove from heat and garnish with fresh parsley.
8.
Serve hot and enjoy!

Treat your ingredients with care...

Nutritional yeast — Nutritional yeast adds a cheesy flavor to the sauce. If you don't have nutritional yeast, you can substitute it with vegan Parmesan cheese or a combination of cashews and nutritional yeast blended together.

Tips & Tricks

To enhance the flavor, sauté some mushrooms or cherry tomatoes along with the garlic.
For a creamier sauce, add a splash of unsweetened plant-based milk.
If you prefer a thicker sauce, simmer it for a few extra minutes until it reaches your desired consistency.
Feel free to add some cooked vegetables like spinach or peas to make it a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the vegan Fettuccine Burro e Parmigiano hot, garnished with fresh parsley. Pair it with a side salad or garlic bread for a complete and satisfying meal.

Presentation advice

For an elegant presentation, twirl the fettuccine onto a plate using tongs or a pasta fork. Sprinkle some extra nutritional yeast on top for a pop of color and flavor. Serve on a white or colorful plate to make the dish visually appealing.