Skinny Vegan Fettuccine Alfredo
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.
Ingredients
- 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
Instructions
- 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!
Notes
- 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
Calories: 461kcal | Carbohydrates: 79g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 222mg | Fiber: 12g | Sugar: 10g