Vegan Lemon Fettucine

Vegan Lemon Fettucine
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,679.5
  • Total Fat: 116.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,810.8 mg
  • Total Carbs: 350.2 g
  • Dietary Fiber: 29.5 g
  • Protein: 74.7 g

View full nutritional breakdown of Vegan Lemon Fettucine calories by ingredient


Pasta with no gluten, meat or dairy. Pasta with no gluten, meat or dairy.
Number of Servings: 1


    12 oz. brown rice fettucine pasta
    2 C unsweetened soy milk
    4 oz. soy cream cheese
    3 oz. sliced blanched almonds
    3 T sliced blanched almonds
    Kosher salt to taste
    Freshly ground black pepper to taste
    2 T extra virgin olive oil
    3 cloves garlic
    1/2 C parsley leaves


Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.

Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.

Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed.

Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.

Serving Size: makes 4 servings

Number of Servings: 1

Recipe submitted by SparkPeople user JBLUME6.