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Vegan Creamy Pasta with mushrooms and green onions

White Wine Vegan Alfredo Pasta

You're going to love this White Wine Vegan Alfredo Pasta. It's a creamy white sauce mixed with Fettucine pasta and sautéed shiitake mushrooms for a delicious and easy weeknight meal. 
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 453kcal
Author: Sarah McMinn

Ingredients

Instructions

  • Cook the fettuccine in salted boiling water for 10-12 minutes, until al dente. Drain into a colander, toss with 1 tablespoon olive oil, and set aside.
  • Add the remaining 1 tablespoon of oil in a skillet over medium heat. Stir in the shiitake mushrooms and sauté for 4-5 minutes, until the mushrooms are dark brown and shriveled. Remove from the skillet and set aside.
  • Add the vegan butter to the skillet and return to medium heat. Once the butter has melted, add the garlic and sauté for 30 seconds, stirring constantly. Stir in the white wine and let it cook down for about 3 minutes until it has reduced by about half.
  • Reduce heat to low and add 1 ¾ cup non-dairy milk, reserving the remaining ¼ milk to make a slurry with the cornstarch. In a small bowl whisk together until the cornstarch and remaining soy milk until the cornstarch has dissolved. Add to the skillet, stirring frequently, until the sauce has thickened.
  • Add nutritional yeast, vegan parmesan, salt, and pepper, and stir together until you have a thick and creamy sauce. Return the mushrooms to the saucepot and stir together.
  • Toss with cooked fettuccine noodles. Top with extra vegan parmesan and chives. Serve immediately.

Notes

Serving and Storing - Serve this vegan Alfredo pasta immediately with green onions and vegan parmesan. Serve with crusty bread and a vegan caesar salad. Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water.
Recipe Tips
  1. Cook the pasta to al dente to avoid mushy pasta. If you use thicker or thinner noodles, I recommend following the box’s instructions to cook the pasta al dente. Cook times can range from 5 to 6 minutes to 12 or more depending on the variety.
  2. When choosing a wine, you want to go for something dry like a Pinot Grigio or Chardonnay. Avoid any kind of sweet wine.
  3. This recipe is highly versatile. Feel free to swap out the mushrooms for any other type of vegetable. Try using peas, asparagus, and Brussels sprouts. Likewise, feel free to use your pasta of choice.
Frequently Asked Questions
  • Can I make this recipe gluten-free? Sure! There are many vegan and gluten-free pasta options available.
  • Can I omit the wine? For sure. Just replace it with ¼ water or additional non-dairy milk.
 
 

Nutrition

Calories: 453kcal | Carbohydrates: 55g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 470mg | Potassium: 509mg | Fiber: 4g | Sugar: 5g | Vitamin A: 799IU | Vitamin C: 9mg | Calcium: 231mg | Iron: 2mg