Fettuccine Alfredo

Fettuccine Alfredo

You’ll want to impress your guests with this vegan version of an old diner favorite.

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Serves: 4

Skill level: Beginner

Dairy-Free, Egg-Free

Share Recipe
Print Recipe
  • 12 oz fettuccine pasta
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 tsp each salt and pepper, divided
  • 1 cup Ripple Half & Half Original
  • 1 tbsp lemon juice
  • 1/3 cup grated dairy-free/vegan Parmesan cheese
  • 1/4 cup finely chopped fresh basil
  1. Cook pasta according to package directions. Drain, reserving 1/3 cup cooking liquid.
  2. Meanwhile, heat olive oil in large skillet set over medium heat; cook onion, garlic, and 1/4 tsp each salt and pepper for about 5 minutes or until onion is softened. Pour in Ripple Half & Half Original; bring to boil. Cook for 2 minutes.
  3. Add reserved pasta and cooking liquid, lemon juice and remaining salt and pepper to skillet, tossing until well coated. Stir in cheese and basil. Serve immediately.


– In the last few minutes of cooking, add peas, chopped asparagus or small broccoli florets to the pasta cooking water.
– If you like, serve pasta with more grated cheese at the table.
– For extra heat, sprinkle freshly cracked pepper or a pinch of hot pepper flakes over each serving.

Running on Empty?

We got you.