Epic Vegan Mushroom Alfredo

This is the best vegan alfredo you will ever try, and dare I say the best alfredo you’ll try in general! Plenty of mushrooms, a well balanced creamy sauce, a heap of parsley, and of course, pasta, make this recipe even more delicious than it is simple. Low effort, excellent flavor, and plenty of servings to carry you through the week — it doesn’t get much better than that! Try using a different plant milk or adding nutmeg for flavor variations.

If you stopped eating alfredo a long time ago because it put you into a food coma but you still crave that creamy, buttery, cheesy taste, this recipe is for you.

My latest efforts to prove that vegans can do anything truly came to life in this recipe. My wonderful vegan friend who I cook with once per week was originally coming over for some grilling and skewers, but as I did not have my life together whatsoever that day, we had to fall back on Plan B — alfredo.

I had conceptualized a simple recipe in my mind, and did not expect the result to be as incredible as it was. “Epic” is in the name of this one for a reason, and how it started off as a backup plan for cooking night is beyond me. The flavors came out perfectly well balanced, and dare I say it is the best vegan alfredo that exists on the internet.

Best of all, it is packed with veggies and provides ultimate comfort without the feelings of heaviness that are so typical of alfredos.

As I took a seven week hiatus from blogging in order to focus on moving to a new apartment, transitioning to a new job, traveling to visit family, and most recently anticipating the possibility of a new relationship on the horizon, I had to come back in with a bang. I have many recipes accumulated from my hiatus, and this one is definitely the best.

Really any kind of plant milk can be used in this recipe — it is versatile. My good friend also suggested the addition of a teaspoon of nutmeg, which I am highly intrigued by. It is excellent as is, but experimenting and making a meal your own is always fun and celebrated in my book.

I’ll let you judge this recipe for yourself — please drop me a rating and comment if you try it! I would love to hear about your results.

Epic Vegan Mushroom Alfredo

Sauté Queen

This is the best vegan alfredo you will ever try, and dare I say the best alfredo you'll try in general! Plenty of mushrooms, a well balanced creamy sauce, a heap of parsley, and of course, pasta, make this recipe even more delicious than it is simple. Low effort, excellent flavor, and plenty of servings to carry you through the week — it doesn't get much better than that! Try using a different plant milk or adding nutmeg for flavor variations.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine American

Servings 5

Calories 565 kcal

Equipment

• Sauté pan or deep skillet
• Stockpot or large dutch oven
• Rubber spatula and pasta serving spoon

Ingredients

  

• 16 oz mushrooms sliced
• 2 cloves garlic minced
• 16 oz linguini pasta
• 3 tbsp Earth Balance vegan butter
• 3 tbsp unbleached all purpose flour
• 4 cups soy milk or plant milk of choice
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• Black pepper to taste
• ¾ cup Violife vegan parmesan shredded
• Leafy section of one bunch of parsley chopped
• Red pepper flakes to taste

Instructions

 

• Preheat a sauté pan (deep skillet) on medium. Once hot, add a drizzle of olive oil. Once oil appears to move about the pan with the same consistency as water, add the mushrooms, stirring occasionally until they shrink and brown about halfway through their surface. There will be a lot of liquid released. Add garlic and sauté for another minute or two. Mushrooms should be almost completely cooked. Transfer this mixture, including the liquid in the pan, to a bowl.
• Fill a stockpot or large dutch oven with water and bring to a boil. When the water begins boiling, season generously with salt until water tastes as salty as the ocean, add pasta and cook for 10 minutes or according to package instructions. While waiting for water to heat, begin on the sauce in the next step.
• Place the sauté pan back on medium heat and add the butter. Once completely melted and bubbling slightly, gradually add in flour and stir the mixture continuously. Decrease heat if bubbling becomes more aggressive. When the ingredients are incorporated without lumps and the roux thickens, add the plant milk. This thickening process will take a minute or less and the roux should remain the same color.
• Add the garlic powder, onion powder, salt, and black pepper to the sauce, and stir to incorporate. Increase heat, and bring to a low boil. As soon as this boiling begins, add the mushrooms plus liquid back to the pan, along with the shredded cheese. Decrease heat to a low simmer, and mix occasionally until sauce thickens to your liking, 10 or 15 minutes.
• Add parsley and red pepper flakes to sauce, stirring occasionally for a minute or two to incorporate the flavors and cook the parsley slightly. Remove from heat, and pour all of the sauce over the cooked pasta, stirring to combine. Enjoy!!

Keyword alfredo, easy, mushrooms, simple, vegan, vegetarian