Spinach Mushroom Fettuccine Alfredo

Amazingly satisfying Spinach Mushroom Fettuccine Alfredo which is entirely vegan, gluten free, and so insanely delicious. The ultimate comfort food for dinner, lunch, meal preparation that the whole family will love.

Pasta is always one of my favorites. But everything gets better if it’s packed in a creamy, rich and indulgent sauce, right?

Before my vegan days, you could find me often enjoy a big plate of pasta with Alfredo sauce.

I’ve always loved the simplicity and the creamy, buttery, garlicky, cheesy flavors. Just so mouthwatering.

If you follow me a bit, you will notice I’m all about Fettuccine Alfredo.

Have you seen this Lemon Basil Fettuccine Alfredo?

I made it all the time. It’s one of my favorites not only for pasta lovers like me. But for everyone who adores delicious good food.

This Spinach Mushroom Fettuccine Alfredo is seriously addictive, super creamy, satisfying, and mouthwatering.

Garlicky, and really cheesy if you add the optional nutritional yeast.

It’s definitely plain feel good food that will satisfy any craving for real.

What is Alfredo sauce

There is a reason it’s the most wanted sauce.

Because it has anything you want.

It’s cheesy, garlicky, buttery, creamy and of course it makes any pasta better.

How to make homemade Alfredo sauce

Homemade Alfredo sauce is made with cheese, butter, and heavy cream.

I do something different to keep it all plant based but not missing out on taste and flavor.

I found out what to do if you really want know how to make Fettuccine Alfredo not only delicious and super creamy.

I had to experiment a bit and finally came up with using both my 3 Ingredient Vegan Cheese Sauce and vegan cream cheese for the sauce.

Both take the sauce really to another level. Seriously be patient and brave not to eat the sauce before the pasta is ready.

It’s absolutely addictive and trust me, even my meat loving friends couldn’t believe it’s made without any dairy or butter.

For a more bold cheesy flavor, you can add optional nutritional yeast, it’s still really delicious without but if you like it really, really cheesy add it.

How to make Spinach Mushroom Fettuccine Alfredo

First cook your pasta according the package directions.

While it’s cooking, prepare the vegan cheese sauce:

Add cashews, vegetable broth, tahini plus this time the dairy free cream cheese, 3 of the 6 garlic cloves, and a pinch of salt and pepper.

Add the optional nutritional yeast, garlic powder, and blend until smooth and creamy. Set aside.

Now heat a skillet pan with a bit of oil or vegetable broth. Add the remaining 3 cloves of garlic and mushrooms. Fry them for around 4 minutes.

Finally add spinach fry for 3 minutes more. Season with salt and pepper.

By now your pasta should be done. After draining them, mix everything together, and serve on plates or bowls.

This Spinach Mushroom Fettuccine Alfredo makes a fantastic dinner, lunch or quick week night meal which everyone will love. It’s super easy to make with minimal ingredients but high in flavor.

Also it can be a great meal preparation option, because it will reheat beautifully. I definitely suggest you can prepare in advance the pasta and the sauce, but I wouldn’t make the mushrooms and spinach at least just before serving.

Otherwise I could imagine it will get a bit mushy.

If you give this Spinach Mushroom Alfredo Fettuccine Alfredo a try tag me on Instagram or Facebook.

Always so excited to see all your remakes.

Show off with a snapped picture and let me know what you think, Florian.