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Fettuccine Alfredo

Plant-Based Fettuccine Alfredo Recipe

An Italian classic gets a plant-based makeover with a base of cannellini beans, potatoes as a thickener, and the familiar flavors of onion, garlic, and Italian seasoning.

Print Recipe


  • 2 cups potato, chopped into 1/2 inch cubes*
  • 1/4 cup onion, chopped
  • 12 ounces fettuccine pasta, uncooked
  • 4 tsp garlic, minced
  • 1/2 cup cannellini beans, cooked, rinsed
  • 1 tbsp Italian seasoning
  • 1 tsp lemon juice, freshly squeezed
  • To Serve
  • Italian parsley, fresh, chopped
  • Vegan Parmesan (optional)


  1. Bring 4 cups water to boil in a medium pot. Add potatoes and onion then boil for 8-10 minutes or until potatoes are soft. Reserve the liquid as you drain potatoes, then set aside.
  2. When potatoes are done, bring a large pot of water to a boil and cook fettuccine according to the directions on the package.
  3. Saute minced garlic in a small skillet over medium heat 1-2 minutes or until fragrant. Stir to avoid burning, and add a drop of water as needed.
  4. Add cannellini beans and 1 cup reserved liquid to a blender and pulse to combine.
  5. Next add potatoes, onion, garlic, seasonings and lemon juice and blend until smooth, adding reserved liquid as needed for desired consistency.
  6. Transfer drained fettuccine and blended sauce into a serving dish and mix them together.  Top with parsley and/or Vegan Parmesan (optional) and serve.

Notes: Potatoes are used as a thickening agent. You can also substitute cauliflower florets, following the same method to boil them until tender.