Food, Recipes

Vegan Sauce Recipes: Sage and Pomegranate Fettuccine Alfredo

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Vegan Sauce Recipes: Sage and Pomegranate Fettuccine Alfredo

A few nights ago, my husband deigned to watch The Holiday with me. While we experienced different degrees of enjoyment while watching this movie (that I had eagerly anticipated watching in theaters with my bestie during my high school years), we both equally craved fettuccine alfredo after watching Kate Winslet and Jack Black swap tales of lost love and then feast on delicious noodles.

I don’t think I’ve had anything really close to alfredo sauce since becoming vegan, but fettuccine alfredo used to be one of my absolute favorite dishes! So I decided to recreate it vegan style with a slight twist. I added sage to this buttery, creamy, garlicky sauce and topped the dish with pomegranate seeds for a pop of color and sweetness. It was a hit!–and it wasn’t too challenging to prepare. You don’t even have to go out and find vegan parmesan at the health food store. For this sauce, we get that delicate cheesy flavor from cashews and nutritional yeast.

You can use any style of noodle you’d like. This sauce would probably be great with gluten-free rice noodles or even the heartier chickpea/quinoa noodles available in most grocery stores. I hope you enjoy this indulgent dish as much as we did!

Sage and Pomegranate Vegan Fettuccine Alfredo

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Prep Time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 2 servings
Ingredients
  • 2 servings fettuccini noodles (any variety)
  • 1 tablespoon olive oil
  • 2 tablespoons vegan butter
  • 2 cloves garlic, minced
  • 1 cup vegan milk
  • 1 cup veggie broth
  • 1/2 teaspoon salt
  • 1/3 cup raw cashews
  • 10 fresh sage leaves
  • 2 handfuls pomegranate seeds
  • pepper to taste
  • 1 tablespoon nutritional yeast
  • 1 tablespoon all-purpose flour (optional)

Directions

1. Blend veggie broth, cashews, sage leaves, and nutritional yeast until smooth and creamy. Set aside.

2. Prepare fettuccine noodles according to package instructions.

3. In a medium saucepan over medium heat, warm vegan butter and olive oil. Sauté minced garlic until fragrant.

4. Add vegan milk to saucepan. Add blended cashew mixture to saucepan. Whisk thoroughly. If you’d like a thicker sauce, add 1 tablespoon all-purpose flour and whisk until smooth. Taste for seasoning.

5. Strain noodles and toss in the alfredo sauce.

6. Serve noodles on plates and top with pomegranate seeds.

Related: Gluten-Free Root Vegetable Pasta

Creamy Sundried Tomato Pasta Sauce

Spahgetti Squash with Roasted Red Pepper Sauce

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Photos: Mary Hood Luttrell

Mary Hood Luttrell

Mary Hood Luttrell

Beauty Editor at Peaceful Dumpling
Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.
  • John Zocco

    What an interesting dish. Quite lovely too! I’ve used pomegranate seeds on rice pilafs and salads, never on pasta. Must try it. Thank you.

    John

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