Best 2 Dairy Free Fettuccine Alfredo Pasta Recipe By Tasty Recipes

Indulge in a creamy, delectable dairy-free delight with our Fettuccine Alfredo Pasta recipe. Specially crafted for those with lactose intolerance or vegan preferences, this dish offers a rich and flavorful alternative to the classic Alfredo sauce. Prepared with a blend of creamy cashew sauce, nutritional yeast, and a hint of lemon, this dairy-free Alfredo sauce is incredibly smooth, luscious, and packed with savory umami flavor. Paired with tender fettuccine noodles, this dish is a symphony of textures and flavors that will tantalize your taste buds. The recipe also includes a variation using silken tofu for a slightly different texture and a gluten-free option using your favorite gluten-free pasta. Elevate your pasta night with this exquisite dairy-free Fettuccine Alfredo Pasta.

Check out the recipes below so you can choose the best recipe for yourself!

DAIRY-FREE FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Dairy-Free Fettuccine Alfredo Pasta Recipe by Tasty image

Here's what you need: cashews, boiling water, water, medium onion, nutritional yeast, garlic, dried rosemary, pepper, salt, lemon juice, fettuccine pasta, fresh parsley

Provided by Merle O'Neal

Categories Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 cup cashews
3 cups boiling water
¾ cup water
½ medium onion, diced
3 tablespoons nutritional yeast
3 cloves garlic
1 teaspoon dried rosemary
1 teaspoon pepper
1 teaspoon salt
1 teaspoon lemon juice
1 box fettuccine pasta, cooked
fresh parsley, chopped

Steps:

In a medium heatproof bowl, pour the boiling water over cashews and let sit for 15 minutes, then drain.
In a blender or food processor, combine the soaked cashews, water, onion, nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice. Blend until smooth.
Pour the sauce over the cooked pasta and toss to coat.
Garnish with parsley.
Enjoy!

Nutrition Facts : Calories 476 calories, Carbohydrate 56 grams, Fat 21 grams, Fiber 5 grams, Protein 17 grams, Sugar 6 grams

DAIRY-FREE CHICKEN FETTUCCINE ALFREDO RECIPE BY TASTY

Dairy-Free Chicken Fettuccine Alfredo Recipe by Tasty image

Love creamy pasta but need a dairy-free option? Try this delicious Dairy-Free Chicken Fettuccine Alfredo recipe that uses coconut milk, garlic, lemon juice, and shallots to create a rich, flavor-packed sauce. You can even make it vegan by skipping the chicken and using vegetable stock.

Provided by Katie Aubin

Categories Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick
3 ½ teaspoons kosher salt, divided, plus more to taste
2 ½ teaspoons freshly ground black pepper, divided
5 tablespoons olive oil, divded
¾ lb fettuccine pasta, uncooked
1 large shallot, minced
6 garlics, minced
3 tablespoons all purpose flour
13.5 oz coconut milk
1 cup chicken stock, or vegetable stock
1 tablespoon fresh lemon juice
fresh parsley, minced, to taste

Steps:

Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
Enjoy!

Nutrition Facts : Calories 1130 calories, Carbohydrate 90 grams, Fat 57 grams, Fiber 3 grams, Protein 60 grams, Sugar 5 grams

Tips:

Use a high-quality dairy-free milk. This will make a big difference in the taste and texture of your sauce.
Don't be afraid to experiment with different flavors. You can add garlic, herbs, or even a splash of white wine to your sauce to create a unique flavor profile.
Be patient when making the sauce. It takes time for the flavors to meld together and for the sauce to thicken.
Serve the pasta immediately. This dish is best enjoyed fresh out of the pan.

Conclusion:

This dairy-free fettuccine Alfredo pasta is a delicious and easy-to-make dish that is perfect for busy weeknights. It's also a great option for people who are lactose-intolerant or vegan. With a few simple ingredients, you can create a creamy and flavorful sauce that is sure to please everyone at your table. So next time you're looking for a quick and easy pasta dish, give this dairy-free fettuccine Alfredo a try.