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Creamy Alfredo-Style High Protein Pasta
35 min
Main
Servings
Total
35 minPrep
15 minCook
20 minContains
soy
tree nut
gluten
Free from
peanut
sesame
Ingredients
Vegan Alfredo Sauce
-
8.8 oz (250 g)firm tofu
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½ cup (65 g)raw cashews, soaked in boiling water for 10 minutes, drained
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3 cups (720 mL)unsweetened soy milk†
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2vegetable bouillon cubes
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½ Tbsp (4 g)cornstarch
-
½ Tbsp (2 g)dried oregano
Fettuccine Pasta
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11 oz (320 g)dry fettuccine noodles
Creamy Beans
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½ Tbsp (7 mL)vegetable oil
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1large shallot, finely chopped
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4garlic cloves, crushed
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2 cups (340 g)cooked butter beans
Toppings
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¼ cup (6 g)fresh basil
-
Make your own
Directions
- Add all the sauce ingredients to a high-speed blender. Blend until smooth. Set aside.
- Cook the fettuccine noodles until al dente. Drain and set aside.
- Meanwhile, add oil to a sauté pan on medium-high heat. When hot, add the shallot. Cook until golden.
- Add the garlic and cook for 2 more minutes.
- Add the beans and cook for 3 - 5 minutes, until they become lightly golden.
- Lower the heat to medium. Add the sauce and cook for 4 - 5 minutes, stirring continuously. The sauce will thicken as it cooks, but be careful not to let it become too thick*.
- Add the pasta and stir. Top with basil and seasoned breadcrumbs**. Garnish with parmesan, if desired, and season with salt and pepper to taste. Enjoy!
Notes
- †Nutrition tip: aim to use plant-based milk that is fortified with calcium.
- * If the sauce becomes too thick, add a splash of water or plant milk to thin it out.
- ** Do not skip the seasoned breadcrumbs, they add a lovely crunch, flavour, and saltiness!
Storage
- The pasta is the creamiest when enjoyed immediately.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with some extra unsweetened milk or broth in a pan to restore its creamy texture.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 33%
• dry fettuccine noodles
• seasoned toasted breadcrumbs
Proteins 61%
• firm tofu
• raw cashews
• unsweetened soy milk
• nutritional yeast flakes
• cooked butter beans
• vegan parmesan
Fruits & Veggies 6%
• large shallot
• garlic clove
• fresh basil
Calcium
• firm tofu
• unsweetened soy milk
Fat
• raw cashews
• vegetable oil
• vegan parmesan
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Frequently Asked Questions
Can I make the high-protein alfredo sauce in advance?
The sauce is best when made before serving, but you can prepare it beforehand if desired. When reheating the sauce, just mix some extra unsweetened milk or broth into it to help restore its creamy texture if it dries out.
Can I make vegan alfredo sauce without cashews?
Sunflower seeds work best as an alternative to cashews in this sauce recipe. Just soak them in boiling water for 10 minutes and then drain. Alternatively, you can skip them altogether.
Do I have to add beans to the vegan alfredo pasta?
The beans help boost the protein amount, but you can leave them out if you’d like! If you’d like to replace them, mushrooms work well as a substitute and pair deliciously with the fettuccine pasta.
Discussion & Rating
Good and easy. I needed a bit of acid, so tomorrow I will add some lemon. But so quick to make and filling!
Garlicky goodness and love the high protein 👩🍳
Really good flavor, very filling and i love the "make" button on this app. I added a few mushrooms in mines too 😋 hits the spot
Pasta so good you'll want seconds. It is filling, flavorful, and quick to make. My new favorite Pasta dish
Delicious! This was my first 30+ grams of protein recipe on the app. I was excited to try a high-protein recipe, but I was still skeptical with several of the negative comments. However, I always loved Alfredo before going vegan, so I just had to try this one. It did not disappoint! I loved it!!
Usually I love all recipes from PUL, but this time I´m very disapointed with my result... the pasta was bland and the butter beans didn´t work well mixed with the remaining textures in my opinion. I´ve rewachted all the steps to be sure I wasn´t forgetting some ingredient, followed everthing as it says, salt wasn´t added to the sauce, maybe that´s why or the boullion cubes I used had little salt/spices content, next time I´ll try using mushrooms instead of beans and add some salt, fresh thyme and a bit of lime juice for some acidity. Anyways, your project is amazing, keep up with all the good work! :)
This was amazing! Definitely will become a staple meal in our home
My entire family loved it. Quick to prepare and yet a great result!
Very filling! Next time I’ll make less of it and will add more nutritional yeast.
It was just ok. I didn’t like the way the soy milk made it taste. I may try subbing with oat milk next time.
Amazing. The only thing missing from the original recipe for me was a little bit of extra acidity, I think. So creamy and satisfying!
This is mind-blowingly amazing! 🤯 It's been so long since I last made something this tasty, and on top of this, it's wholesome and healthy too. 100% would recommend.
I love this recipe so muuuch! I've added in some mushrooms, to have some veggies in it and this was a big hit at home! Easy to make, very flavourful and quick. 🥰 Thank you, Sadia ! You and your team are amazing 👏
I loved this!! I added more garlic based on some of the reviews, plus I just really love garlic. I also made the breadcrumbs, which were a really nice touch.
Absolutely loved it!
Soo creamy and very tasty.
I blended the garlic and onion into the sauce as well. (I added a bit more of both)
Very very generously used Olive Oil to fry the beans. And I put double the basil in. Crumbled a lot of parmeggiano in the sauce and loved it!
Thank you!!!
I liked this recipe but there was way too much sauce to pasta ratio. Like pasta soup level amount of sauce. Tastes good, but I’ll add less milk next time I make this
This is mind blowing, can’t even tell that it’s vegan! The breadcrumbs & basil take it to the next level, just needs salt
Sooo good. Very creamy and very filling
this was amazing, very rich and creamy. absolutely loved it as always. i didn’t have tofu so i just blended the beans instead and it turned out lovely.
This tasted alright after I made some adjustments. The sauce turned out grainy; maybe the cashews need to soak longer? I added twice the nutritional yeast, twice the vegetable bouillon, and quite a bit of salt and black pepper, because I thought the sauce mostly tasted like tofu and soy milk as written.
Really good, so creamy and very filling! Needed to add more salt and oregano, but otherwise great!
Unfortunately, this dish did not work for us. I did use slightly less bouillon but the sauce was unfortunately rather tasteless. It might be that we are not huge pasta eaters but in that case we were really betting on the sauce to make us devour it as most people mention here. It didn't work due to lack of flavors although there was quite a a bit of garlic in it. We were so confused. It's also a carb overload so for those not used to eating pasta, although the sauce has high protein value, paired with the pasta it's a bit too food coma inducing. I love PUL but this one was a disappointment for us. Will be trying other recipes though.
Very good!! I never thought of beans in a pasta sauce but I made this and it was creamy and delicious! Thank you so much for coming up with a high protein vegan dish I enjoy 🥰
On the side, I did baked zucchini and broccoli
This dish was amazing! Made it for my meat loving friends and they devoured it. PUL never disappoints.
Really tasty(even my non-vegan/vegetarian sister loved it). Next time I’ll blend it even smoother and maybe add more garlic and flavorings.
Lovedddd this!!! And my kids thought it was dairy alfredo
Made this for dinner and it was amazing! Very much enjoyed it! Simple easy ingredients, quick to make.
Since we made this for picky toddlers, decided to omit the beans. We also added some salt to the sauce and doubled the garlic. Served alongside roasted mushrooms. Didnt need the herbs nor the breadcrumbs, but I'm sure it would be really good with it too. Definitely a keeper! Can't believe it had tofu as the base. Thank you PUL team!
I really loved this recipe! It was deliciously creamy!
I really wanted to like this recipe, but struggled with the lack of flavor. I do love how much protein it has though!
Really good recipe. Usually a big tofu skeptic but this was a really nice consistency and flavour. Goes well with a dark leafy green salad and topped with fried mushrooms and toasted chopped Brazil nuts.
The sauce needed a bit more salt and garlic. But the sauce needs to be really well blended/ mixed. I've got impression that it was cream smoothe but after cooking it has kinda curd- ish consistency.
I'll give it a try again.
While this was very delicious, it didn’t quite give “Alfredo” vibes for us. The sauce is very thick and creamy, I think it would be tasty tweaked with some butternut squash & sage for fall.
Sooo good!! We are about two months in to being truly vegan. The whole family loved this. We all love garlic so I put garlic powder in the sauce as well as extra garlic cloves. Also felt it needed a bit more salt. I skipped the beans. I think if you’re not really needing 30+ grams of protein, it’s an easy item to leave out and not miss it. This was such a rich, comfort food meal. And the sauce was great on steamed broccoli too. Saving this one!
Loved it!
We made this and added some more fresh herbs and veggies. It was nice and crunchy creamy.
This was very tasty and surprisingly the leftovers survived pretty well in the feidge for next day. I think I might have been a bit too generous with my corn starch, but otherwise super good ☺️ for sure will make this again!
I’m typically skeptical with trying recipes that use nutritional yeast (I don’t like the flavor very much) but this was surprisingly so good!
This was so simple and so delicious! We added more garlic (huge garlic lovers), and it was perfect. Will definitely be making this again!
It’s ok. A bit bland for my tastes.
This was pretty good and pleased my non-vegan/GF household! I think the sauce could use a smidge more salt for my taste, but this will definitely be a repeat meal for us!
Wow - this dish was so luxurious and delicious! Yum!
This is to die for . The sauce tastes divine 😋. Another now favorite of mine. Thanks for all your hard work
Finally found a non-dairy Alfredo-style sauce that tastes delicious! That's definitely going to be in rotation in our household. Thank you, PUL team ❤️
Making this for Book Club 😊 Can the sauce be made the night before? Or is it better made right before serving? Thank you
Very tasty! Swapped the beans for sautéed mushrooms and miso for extra umami, and topped with chopped preserved lemon for some summery vibes.
Delicious! Saved it and will make it more often
Looks great 😍 - I am trying it tonight! Is there a possibility to replace the cashews?
Amazing and quick way to fix dinner! I added some chopped fresh spinach to get more greens in!
Non vegan mom here and so glad I found a delicious way to make high protein meals for me and my toddler ♥️
Delicious
Did you guys try to make it with soft or silken tofu as well? I feel like it might make the sauce even creamier, or completely make it watery