Creamy, flavorful, and undetectably lower in calories: this skinny vegan fettuccine Alfredo makes all your dinner dreams come true! Made in just 30 minutes, it’s both beginner and family-friendly.
Rest assured, you can still indulge in cozy comfort food when going vegan! This delicious vegan fettuccine Alfredo requires simple staple foods and is much healthier than the original.
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Instead of heaps of butter and cheese, our creamy Alfredo sauce is based on cauliflower (no, you won’t be able to taste it!) and a handful of pantry spices. This means you can eat more of it for the same amount of calories!
Perfect for when you get those hardcore pasta cravings but want to stick to healthier options.
- Indulgent, low-calorie meal
- Packed with veggies
- Budget-friendly & approachable
- Undetectably dairy-free
- Works for meal prep
While this skinny vegan fettuccine Alfredo doesn’t taste like the original version, it’s still really satisfying and nutritious!
- Fettuccine — linguine, spaghetti, or penne work as well! We chose whole grain for the photos.
- Zucchini — make this dish extra skinny and lower in calories by mixing your pasta with spiralized zucchini!
- Alfredo sauce — just follow our simple 15-minute recipe for cauliflower Alfredo sauce while the pasta is cooking.
- Toppings — fresh herbs, tangy lemon juice, and vegan parmesan cheese are our favorites!
Equipment needed: a spiralizer, two pots, a blender, and measuring equipment. Let’s go!
How to make vegan fettuccine Alfredo
Using a medium-sized pot, cook your fettuccine according to the package directions.
If you want to add spiralized zucchini to your pasta dish, create little “zoodles” and add them to the pasta water for the last 2 minutes of cooking.
Stir so that everything is covered with water. Once the pasta is al-dente, drain the pasta and zoodles.
Make Alfredo sauce
Follow our easy 15-minute recipe: steam cauliflower, onion, and garlic in vegetable broth. Once soft, add them alongside a handful of other ingredients to a blender and blend until smooth.
Adjust to taste preferences.
If your sauce is too thick, mix it with some cooking water from the pasta!
Combine & serve
Pour the Alfredo sauce over your cooked pasta in the pot and stir gently until everything is coated.
Divide your dish between serving bowls and top with fresh herbs, lemon, and vegan parmesan!
Storage & serving suggestions
Check out our favorite sides here!
Any leftovers are best stored separately in airtight containers in the fridge. The pasta and sauce should keep well for 5 days. You can freeze any extra Alfredo sauce for up to 3 months and reheat it at your convenience!
FAQs & tips
I don’t have a spiralizer
Use a mandolin or sharp knife to create thin zucchini strips instead of making zoodles. Find out more in our spiralized veggies guide!
There’s always the option to skip the added vegetables and only use cooked pasta for your vegan Alfredo.
- Lower carb: use more zucchini noodles instead of wheat-based pasta.
- Gluten-free: use gluten-free pasta for this recipe.
- Higher protein: choose legume-based pasta and add tofu to your Alfredo sauce!
- Higher fat: sauté the veggies for your sauce in olive oil or add 1-2 tbsp almond butter to the ingredients before blending them.
Make it kid-approved
If you assume that your kid (or any other family member) wouldn’t like this dish as written in the recipe, skip the added zucchini noodles and choose their favorite pasta instead. Then add a good handful of vegan cheese shreds to the sauce!
Although this will increase the caloric content of the dish, it will be more palatable for picky eaters!
Add a handful of fresh spinach to your cooked pasta instead of spiralizing zucchini if you want!
Other veggies you can add to this dish are steamed broccoli, green beans, peas, cherry tomatoes, mushrooms, or bell peppers.
Make the sauce a bit richer and soy-free by preparing it with coconut milk instead of soy milk.
More easy dinner recipes
Did you make this recipe and enjoy it? Be sure to leave a review and comment below. You can also Pin this recipe here!
- 8 oz dry whole grain fettuccine pasta (225 g)
- 1 medium zucchini
- 1 recipe Alfredo sauce
- Parsley, chopped (to garnish)
- Fresh lemon wedges
- Vegan parmesan (optional)
- Cook pasta according to package instructions and spiralize zucchini. If you don’t own a spiralizer, cut it into thin strips.
- Add the zucchini “noodles” into the pasta water for the last 2 minutes of cooking and stir to cover everything with water. Once done, drain and set aside.
- Follow the recipe to make cauliflower alfredo sauce. Adjust to taste preferences.
- Combine the cooked pasta with the cauliflower sauce in the pot you used for the pasta, stirring gently until everything is coated.
- Divide between serving bowls and garnish with parsley, lemon juice, and vegan parmesan if wanted. Enjoy!
- Feel free to only use only pasta for this recipe if you don’t want to spiralize zucchini. You can also use more zucchini and less pasta instead!
- Replace the hemp seeds with almonds or almond butter if wanted. For a super low-fat version, omit the added fats completely.
- Swap soy milk for almond or oat milk if wanted.
- Find more tips & suggestions in the article above!
Nutrition Information:Yield: 2 Serving Size: ½ recipe
Amount Per Serving: Calories: 461Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 222mgCarbohydrates: 79gFiber: 12gSugar: 10gProtein: 25g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!