Vegan Fettuccine Alfredo Pasta with Broccoli
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Delicious dairy free pasta with a nice cheesy flavor that even non-vegans will enjoy.
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Recipe Type: Entrees or Light Meal
Cuisine: Vegan
Number Servings: 4
What You Need
For the Pasta Sauce
  • 1 package silken (soft) tofu
  • 1 Tablespoon vegan margarine
  • ¼ cup Tofutti Sour Supreme (vegan sour cream)
  • 2 Tablespoons Tofutti Better Than Cream Cheese (vegan cream cheese)
  • ¼ cup vegan Parmesan cheese
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • ½ cup soy milk
Pasta and Vegetable Mix
  • 1 package fettuccine pasta
  • 2-3 cups broccoli florets
How to Do It
  1. Lightly steam broccoli florets just until tender. Do not overcook. Remove from heat and dunk immediately into cold water to protect from overcooking. Drain and set aside.
  2. Boil fettuccine pasta al dente, undercooking it for about two minutes according to package directions. When cooked, drain and set aside.
  3. While pasta is cooking, place all sauce ingredients into a blender. Blend into a creamy sauce, adding more soy milk if needed to achieve desired consistency.
  4. Taste, add salt to your liking.
  5. Heat gently until hot and sauce thickens slightly, but do not allow sauce to boil.
  6. Stir in pasta and steamed broccoli and mix well.
  7. Top with freshly ground black pepper and more vegan Parmesan if desired.
Vegan spirals also work well with this recipe, as the twists and turns of the pasta hold the sauce quite nicely.
Recipe by Blacks Going Vegan! at