Fettuccine Alfredo

We have given an Italian classic a plant-based makeover in our recipe for Fettuccine Alfredo! Using a base of cannellini beans, potatoes as a thickener, and the familiar flavors of onion, garlic, and Italian seasoning, you can create a heart healthy version of your favorite pasta dish. Served hot with a sprinkle of Vegan Parmesan, this is a dinner that is sure to bring everyone to the table.


  • 1/2 cup cannellini beans
  • 12 ounces gluten-free fettuccine pasta
  • 4 garlic cloves, minced
  • 2 potatoes, chopped into 1/2 inch cubes*
  • 1/4 white onion, chopped
  • 1 tablespoon Italian seasoning
  • 1 teaspoon lemon juice
  • To Serve
  • Italian parsley, chopped
  • Vegan Parmesan (optional)
  • PREP TIME 15
  • COOK TIME 30
  • Serves 6-8


  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.

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