Creamy Vegetarian Pasta Alfredo Recipe

Ingredients

• 400g fettuccine or pasta of choice
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese (vegetarian, rennet-free)
• 1/2 tsp black pepper, freshly ground
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. 1

   Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.

2. 2

   Make Alfredo Sauce: While the pasta is cooking, melt the butter in a large skillet or saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

3. 3

   Add Cream: Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Do not let it boil vigorously.

4. 4

   Incorporate Cheese: Reduce the heat to low. Gradually add the grated Parmesan cheese, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. Season with salt (Parmesan is salty, so add sparingly) and freshly ground black pepper.

5. 5

   Combine Pasta and Sauce: Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly.

6. 6

   Adjust Consistency (Optional): If the sauce is too thick, add a tablespoon or two of the reserved pasta water at a time, stirring until it reaches your desired consistency.

7. 7

   Serve: Serve immediately, garnished with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired. Enjoy your delicious Creamy Vegetarian Pasta Alfredo!