Recipes: Main Entrees

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Fettuccine Alfredo Estate



  • 3/4 cup plus 2 Tbsp. Vitasoy® Creamy Original Soymilk
  • 1 Tbsp. olive oil
  • 2 Tbsp. butter
  • 2 cloves garlic, finely minced
  • 1 small onion, chopped
  • 2 tsp. all-purpose flour
  • 3 Tbsp. parmesan cheese, optional
  • 1 Tbsp. black pepper
  • 1/2 cup vegetable broth
  • 1 cup zucchini, French cut
  • 1/4 cup carrots, French cut
  • 1/4 cup diced fresh tomatoes
  • 3-1/2 cups fettucine, cooked al dente


  1. Heat oil in medium-sized pan over medium flame.
  2. Saute garlic, onions, zucchini, tomatoes and carrots until onions are transparent.
  3. In separate saucepan, melt butter over low flame.
  4. Stir in flour to form a paste.
  5. Add vegetable broth; combine thoroughly.
  6. Add soymilk, parmesan (if desired) and pepper.
  7. Cook until thickened, stirring constantly.
  8. Toss with pasta and vegetables and serve.

Servings: 4

Nutritional information: Calories 316, Fat 12g, Protein 13g, Carbohydrates 43g, Cholesterol 19mg, Sodium 264mg.

2 Comments for “Fettuccine Alfredo Estate”

  • eronaNo Gravatar

    i dont see how you can say this is a dairy free recipe…considering it has butter and cheese ( although the cheese is optional) still contains butter which is a dairy product. you might want to consider revising the recipe using vegan butter. which is true non dairy.

  • Mambo TeamNo Gravatar

    Thanks for pointing that out, Erona! The use of vegan “butter” would qualify this recipe as non-dairy, considering the cheese is optional and the milk is soy. We will make sure to remove the Dairy Free tag from this recipe.

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