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Vegan baby artichoke fettuccine Alfredo in a bowl with lemon wedges and silverware next to a blue napkin

Vegan Baby Artichoke Fettuccine Alfredo 

★★★★★ 5 from 2 reviews
  • Author: Meatless Makeovers
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 4 Servings 1x
  • Category: Pasta
  • Method: Blend, Roast, Boil
  • Cuisine: Italian
  • Diet: Vegan

Description

A rich and creamy vegan fettuccine alfredo with the addition of roasted baby artichoke. A healthier plant-based pasta that’s still indulgent!

Ingredients

Scale

Alfredo Sauce:

  • 1 Cup Raw Cashews (Soaked overnight or boiled for 10 minutes)
  • 1 Large Onion (Sliced Thin)
  • 1/4 Cup Nutritional Yeast
  • 2 Cloves Garlic (Peeled)
  • 1 Tbsp Lemon Juice
  • 2 Cups Dairy-Free Milk

Roasted Baby Artichokes:

  • 12 Baby Artichokes (Washed and Peeled)
  • 3 Cloves Garlic (Peeled and Chopped)
  • 1 lemon (Juiced)
  • 1 Tbsp Olive Oil (for Roasting)

Additional Ingredients:

  • 2 Cups Dry Fettuccine or similar pasta (Gluten-Free, if needed)
  • 2 Tbsp Fresh Parsley (Chopped for Optional Garnish)

Instructions

  1. Prepare produce as directed above. Preheat oven to 400°F.
  2. Place the sliced onion in a skillet with a small amount of oil, over medium heat. Season with salt and pepper, if desired. Sauté the onion stirring periodically until the onion has caramelized. Approx. 20 minutes.
  3. While the onion is cooking, fill a sauce pan halfway with water and place it over medium/high heat. Once the water is boiling add the nuts and allow to boil for 10 minutes.
  4. Peel the small/course leaves from the artichokes and cut them in half lengthwise. Place cut side down in baking dish coated with oil, juice of one lemon, and chopped garlic. Cook for 10 minutes uncovered.
  5. Place the finished caramelized onion, cashews, and the rest of the sauce ingredients into a blender and blend on high until smooth. Set aside.
  6. Once the 10 minutes are up for the artichokes, Carefully, cover the dish with aluminum foil and cook for an additional 15-20 minutes. Check the cut side of the artichokes periodically. They should be slightly browned around the edges when done.
  7. While the artichokes are finished roasting, cook the pasta as per the directions on the package.
  8. Strain the pasta and serve onto plates. Add the roasted artichokes and plenty of sauce. If the sauce has thickened, it can be blended again briefly to loosen it. Garnish with chopped fresh parsley and black pepper, if desired. Enjoy!
  9. Leftover pasta can be refrigerated for up to 3 days in an airtight container.  Additionally, extra Alfredo Sauce can be stored in a separate container and refrigerated for up to a week.

Equipment

Notes

  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Fettuccine Alfredo, Baby Artichokes, Pasta, Vegan

Find it online: https://www.meatlessmakeovers.com/vegan-baby-artichoke-fettuccine-alfredo/