Vegetarian Fettuccine Alfredo

Inspired By: Delicious Magazine


  • 150g dried fettucine

  • Splash olive oil

  • 50ml double cream

  • 50g parmesan (or vegetarian alternative), grated, plus extra to serve

  • 50g butter

  • Handful flatleaf parsley, roughly chopped


  • Bring to boil a salted water in a large pan and cook the fettuccine for 7 minutes, or until a little underdone. Drain the pasta reserving 200ml water. Toss the pasta with flaky sea salt, freshly ground black pepper and a splash of olive oil to stop it sticking.

  • In a heavy-based frying pan put the cream, cheese and butter and bring to heat, deep for a few minutes and stir over medium heat. Pour in the reserved pasta cooking water and bring to the boil. Season generously and stir in the cooked pasta.

  • Slowly simmer the pasta in the sauce, stirring, for 4 minutes. The sauce may look a little runny at first, but it will thicken and become coating consistency as it cools. Turn off the heat, let the pasta stand for 1 minute, toss through the parsley, season to taste and serve in bowls with extra parmesan.

NOTE: Add Pesto for beautiful green pasta

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