Vegan Fettuccine Burro e Parmigiano

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