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Fettuccini Alfredo

What you need: 

1 pound whole wheat fettuccine
1 1/2 cups frozen sweet yellow corn, thawed
1 (14 1/2 ounce) can coconut milk
2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 cup nutritional yeast flakes
1 tablespoon vegan butter (I use Earth Balance)
1/4 medium onion, sliced
4 ounces vegan cream cheese (I use Tofutti Better Than Cream Cheese)
1/2 teaspoon nutmeg, optional

What you do: 

1. Cook the fettuccini according to package directions; make sure to stir it now and then, or it'll stick to itself. After draining, set it aside and cover it with a wet cloth (to prevent it from drying out).
2. Blend the corn kernels until completely pulverized. Add the coconut milk, onion powder, garlic salt, and nutritional yeast. Blend. Sauté the onion in the margarine in a medium pot until glossy-clear-brown (you know, cooked.).
3. Add the "cream cheese" and lower the heat so that it melts without burning (medium-low heat).
4. Add the coconut/corn mixture to the pot and heat until just boiling. Add nutmeg if desired. Toss with the pasta, and serve immediately.
The sauce really thickens once it cools, especially if it's refrigerated, so best eaten fresh. I like to add some steamed broccoli and seitan "chicken." For lower fat, you can use unsweetened soymilk instead of coconut, but it changes the creaminess a bit (as in, less so.).

Preparation Time: 
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

I JUST finished making/eating this recipe as a dry run for my son's 25th birthday dinner this Friday. He always loved fettuccini alfredo and I'd hoped I could find something close to our carnivorous days. I must admit, I had my doubts about this ingredient combination, but we are THRILLED. This is delicious! Really really good!  I only strayed from the recipe with one addition and that was 4 cloves of sauteed garlic because garlic was a major flavor in our non-vegan alfredo of the past. I am going to double that and do 8 cloves for the birthday boy. I'm so excited to find a real winner meal to prepare for him. This,  with a salad, and that awesome 'Easy Vegan Chocolate Cake' by Richard, and the 'Vegan Chocolate Frosting' by Wally, it will be a meal to remember!  Thank you SO MUCH for sharing this recipe with us!

P.S. I was going to leave the nutmeg out because I feared it would taste too fall-spice-ish, but it really helped balance out the corn flavor. A very nice blend of ingredients indeed!  ;)b

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I made this last night with soy milk instead of coconut milk and it was AWESOME!!!  Thank you for posting this recipe.  This will definitely become a staple meal. ;)b

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my strong recommendation is make tons of steamed broccoli and add it to the pasta... so so good!

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so i am living in qatar right now, and thought i could never try this recipe because there's no veganized cream cheese to be found. but today I FOUND SOME! I got home and had to make this recipe. It's deliciousss. I added red pepper flakes and black pepper. It was really filling :) I also had it with brocolli, peas, and corn. yum yummmm

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:)>>> this recipe was amazing... i actually liked it better when i re heated it in the microwave... thank u!

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I just joined this forum so I could review your recipe.  I wanted to let you know that I really love this sauce and plan on making it again.  I took the advice of another reviewer here and I added salt and some ground black peppercorns to the sauce and I didn't find the sauce too sweet at all.  I also added a little more vegan margarine as well.  I served this with steamed asparagus added to this dish.  It was wonderful.

Very good recipe !!   ;)b

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This recipe is awsome, however I find that it's much more true to real alfredo if you substitute plain soy milk for the coconut milk, otherwise it kind of tastes like coconut shrimp or something (If I recall).  I also put a few slices of soy cheese in it and that definitely gives it the texture of cheese and some paprika and it's amazing.  A total indulgence yum!

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i just finished eating this, and have to say that i really enjoyed it!  my only complaint is it's sweetness....due to both the corn and coconut milk.  (that's double the sweetness and i'm actually more of a savory fan, but yes, they do  both help to keep the consistency of the sauce)  so after adding salt, both my husband and i were really happy.  we added broccoli and green peas for color and flavor-as well as crushed black pepper.  yummm!

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This sounds delicious.  I plan to try it really soon and I'll get back to you.

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