Truffle Fettuccine Alfredo
This post may contain affiliate links, please see our privacy policy for details.
This Vegan Truffle Fettuccine Alfredo is the ultimate comfort meal. A creamy white wine sauce is combined with fettuccine noodles then topped with truffle oil.
Today’s recipe is about to change your life. Like, where has this been all of my life kinda goodness. A creamy white wine sauce, fettuccine and a drizzle of truffle oil. Literally comfort in a bowl.
Let’s Talk Sauce
Let’s first talk about the creamy white wine sauce. You know this sauce. You have seen it a couple other times on TSV – Creamy White Wine Vegan Gnocchi & Creamy Baked Vegan Gnocchi. And based on your reviews of those recipes, you LOVE that sauce.
It is the perfect “alfredo-ish” sauce. The white wine gives it a tangy kick that is delicious and it doesn’t require a ton of ingredients.
And I know that vegan white wine can be a little tricky to find. But have no fear, there is a website that lets you know exactly which white wines are vegan-friendly.
Truffle Oil is Vegan
For the truffle oil, I used a Black Truffle Oil from World Market. It was relatively inexpensive and will last a long, long time. You will probably have to order truffle oil online or find it at a specialty store like I did.
But don’t skip this step. The truffle oil has an amazing flavor and makes this dish extra special.
This recipe is very adaptable. Not a big white wine fan? Use less, or swap it for broth. Want to beef up the meal? Add some vegan chicken. Maybe you want some more greens? Add in some baby spinach before serving.
No matter what you add to this, it is sure to be a crowd pleaser!
Truffle Fettuccine Alfredo
Ingredients
- 12 ounces fettuccine noodles
- 2 tablespoons vegan butter
- 4 cloves garlic diced
- 2 tablespoons flour
- 4-8 ounces white wine
- 12 ounces non-dairy milk unsweetened
- 1/4 cup vegan parmesan plus more for topping
- 1 teaspoon Better Than Bouillon No Chicken Base*
- 1/2 lemon juiced
- salt & pepper to taste
- 1 tablespoons truffle oil
- parsley for topping
Instructions
- Bring a pot of water to a boil. Add fettuccine and cook according to package instructions.
- While the pasta is cooking, melt the butter in a pan over medium heat. Add garlic and sauté for 30 seconds. Add the flour to the pan and whisk until bubbly and smooth. Pour wine in the pan and allow to cook down for 5 minutes, stirring regularly.**
- Add milk, vegan parmesan, Better Than Bouillon and lemon juice to the pan and stir until combined. Taste and add salt & pepper as needed. Add truffle oil to the sauce and stir to combine.
- Add fettuccine to the pan and toss to coat evenly. Serve immediately with fresh parsley and additional parmesan.
Video
Notes
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Can’t wait to make this recipe but I have two questions:
1. What can I substitute for Better Than Bouillon No Chicken Base?
2. What can I use in place of truffle oil?
Wonderful recipe!!!! I think I added too much lemon juice but aside from that it was fantastic. I boiled up 16oz of fettuccine therefore I had to increase the amount of sauce. If I had not paid attention to the fact that the recipe only called for 12oz pasta it would not have been enough sauce.
So glad you liked it!!!
Hi Rene,
The first time I made this, I added the whole 8 ounces of wine to the sauce and I was not pleased with the flavor. All I could taste was the wine and no matter how much I fussed with it I could not completely fix it. I have to admit though I did use $2.99 Wegman’s cooking wine 😆. However, I did try the recipe again and I used the 1/2 cup of wine and 1/2 cup of water option you entered in the notes and I did use a tiny bit less lemon juice. It was AMAZING!! After being vegan for a few months, and follow a lot of vegan recipes, I have come to expect vegan substitutes to not taste like the really thing but still taste very good. This recipe was an exception, the second time I made it, it tasted exactly like the fettuccine alfredo I remember eating all the time before I was vegan! I will be making this recipe again and again, I owe you a big thank you Rene for giving me my favorite food back!
So glad you were able to adjust it to your liking!
WOW – so good! I added roasted mushrooms, leeks, and fennel and it was off. the. HOOK. Sauce is creamy and delicious. This is so easy but this is definitely my go-to entertaining dish!!
Yum – those all sound like great additions!
What type/ brand of whit wine do you use for this recipe?
Check out the blog post – I tell you exactly which one I used 🙂
You mention the brand but not the type of white wine, does that matter much for flavor?
That particular brand only has one white wine – a chardonnay. I honestly prefer a dryer wine, like a pinot grigio, but either will work. The real star of the show is the truffle oil 🙂