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Mushroom Fettuccine Alfredo

Recipes | April 23, 2017 | By

Mushroom Fettuccine Alfredo

Servings 4


  • 340 g package extra-firm silken tofu
  • 1 1/2 cups 340ml unsweetened soy milk
  • 1/4 cup 60ml white wine
  • 1/4 cup 60g nutritional yeast
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/4 teaspoon nutmeg
  • 2 tablespoons arrowroot powder (or cornstarch)
  • Water
  • 450 g uncooked fettuccine
  • 225 g sliced cremini mushrooms (optional)
  • Salt and black pepper (to taste)


  • To make the Alfredo sauce, combine the silken tofu, milk, wine, nutritional yeast, oil, garlic powder, onion powder, nutmeg and arrowroot powder in a blender and blend until smooth and creamy. Set aside.
  • Bring a large pot of water to a boil. Add a pinch of salt and the pasta. Cook, according to the package instructions, until al dente. Drain off the water and set aside.
  • While the pasta is cooking, cook the mushrooms in a large shallow pan over medium heat, stirring occasionally until they have browned and reduced but aren’t mushy. Pour in the sauce and cook until fully heated, adding salt and pepper.
  • Top the pasta with the sauce and serve. Leftovers can be chilled in an airtight contained for 2 to 3 days.


By: Kristy Turner/But I Could Never Go Vegan, The Experiment publishing