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–+ servings

Fettuccine Alfredo Recipe

Chloe
This creamy, delicious Italian favorite can also be made vegan and gluten-free.
5 from 27 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 579 kcal

Equipment

Ingredients
  

  • 1 lb Fettuccine pasta use gluten-free pasta to make this gluten-free
  • 3 tbsp butter use vegan butter to make this vegan
  • 1 clove garlic minced
  • 2 cups Ripple milk or heavy cream of your choice
  • 2 tbsp Italian parsley
  • 1 ¼ cup parmesan cheese use vegan alternative for non-dairy cheese
  • ¼ tsp salt

Instructions
 

  • In a large pot, heat water over high heat until boiling. Add salt to the water. Once boiling, add fettuccine and cook according to package instructions.
  • In a large skillet, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes, until fragrant. Stir in Ripple milk or heavy cream.
  • Let Ripple or heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese or dairy-free alternative of your choice to the mixture and whisk well until smooth. Keep over low heat until cheese has melted.
  • Toss Alfredo sauce with fettuccine pasta and add ½ cup of the parmesan cheese and toss the pasta.
  • Garnish with the remaining parmesan cheese and Italian parsley.

Nutrition

Calories: 579kcalCarbohydrates: 83gProtein: 28gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 118mgSodium: 763mgPotassium: 335mgFiber: 4gSugar: 3gVitamin A: 501IUVitamin C: 3mgCalcium: 427mgIron: 3mg
Keyword gluten-free fettuccine alfredo, Italian food, pasta, vegan fettuccine alfredo
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