Broccoli and mushroom fettuccine with miso cream sauce is a decadent, plant-based riff on Fettuccine Alfredo. Ready in just 30 minutes, it’s the ultimate pasta for busy weeknights. This post is in partnership with Sprouts Farmers Market and Silk. I have been compensated for my time commitment, however all opinions are my own.
Why You’ll Love this Vegan Fettuccine Alfredo:
PASTA: universally appealing and a year-round staple in my house. This recipe, however, is particularly perfect for bridging the gap between winter and spring. It strikes the ideal balance of rich indulgence and the kind of veggie-packed pasta healthy enough to work into your weekly rotation.
Additionally, it’s an opportunity to lean into the richer, creamy pasta dishes while still reaping some nutritional benefits.
The Key to Dairy-Free Alfredo Sauce:
To achieve a creamy, dairy-free sauce that’s reminiscent of classic Alfredo, I leaned on two specific ingredients: white miso paste and new Silk® OAT YEAH™ plain oatmilk. The neutral taste and creamy consistency of OAT YEAH made it perfectly suited for a savory sauce. Plus, the blind taster would never know it was oat-based.
Benefits of Oat Milk:
What once started as a trendy coffee shop offering, the release of Silk OAT YEAH is making oatmilk far more accessible to the home cook. Additionally, it has 43% less sugar than the leading oatmilk brand, which, as a nutritionist, is something I take into consideration when comparing beverage brands.
And, even though OAT YEAH is dairy-free, it’s fortified to be an excellent source of calcium and vitamin D, plus B12 and riboflavin. In addition, it’s free of carrageenan, egg, MSG, and any artificial colors or flavors, plus verified by the Non-GMO Project’s product verification program.
Look for Silk OAT YEAH at your local Sprouts Market and be sure to download the Sprouts app for branded mobile coupon savings including $1.00 off any one Silk half gallon (for instance, OAT YEAH, Silk Almond, Coconut, Cashew, etc.).
What is Miso Paste?
The other star of the sauce is white miso paste—a fermented soybean paste and secret weapon for adding worlds of savory depth to soups and sauces. White miso paste, in particular, is light in color with a relatively short fermentation time, making it quite mellow compared to darker varieties.
When the miso emulsifies with the oat milk and pasta water, it creates a velvety sauce that clings to pasta without the use of cream or cheese.
In terms of veggies, you could certainly use any combination that suits you and your family; for example, sautéed spinach, cherry tomatoes, artichokes, or greens peas are all great swaps for the broccoli and/or mushrooms.
This pasta is also great with a protein addition, such as strips of seared chicken, sautéed shrimp, or oven-baked tempeh if making plant-based.
To sum up, this dairy-free, veggie-packed pasta delivers total satisfaction without sacrificing an ounce of flavor. If you give it a try, be sure to tag #dishingouthealth on Instagram so I can see your beautiful creations!
Other Healthy Pasta Recipes:
Broccoli and Mushroom Fettuccine with Miso Cream Sauce
- 12 oz. dry fettuccine or pasta of choice
- 2 Tbsp. extra-virgin olive oil
- 4 cups chopped broccoli florets
- 6 oz. shiitake mushrooms stemmed and sliced
- 1 shallot finely chopped
- 3 garlic cloves minced
- 1/2 tsp. kosher salt
- 1 tsp. freshly cracked black pepper divided
- 3 Tbsp. butter or dairy-free buttery spread
- 3 Tbsp. flour
- 2 cups unsweetened oatmilk, cashewmilk, or almondmilk
- 3 Tbsp. white miso paste
- 1 Tbsp. chopped fresh thyme
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta water and drain remaining.
- Meanwhile, heat 1 Tbsp. of the oil in a large, high-sided skillet with a fitted lid over medium heat. Add broccoli; cover and cook 5 minutes, removing lid to stir occasionally, until crisp-tender. Add remaining 1 Tbsp. oil, mushrooms, shallot, and garlic; cook 3 to 4 minutes, stirring often, until vegetables are softened. Season with salt and 1/4 tsp. of the black pepper. Transfer vegetables to a bowl.
- Ad butter to pan. Once melted, whisk in flour until dissolved. Add oat (or cashew) milk and miso paste, whisking continuously until smooth. Bring to a simmer and cook 2 to 3 minutes until sauce begins to thicken. Stir in remaining 3/4 tsp. black pepper and thyme.
- Add cooked pasta to pan and use tongs to toss with sauce. Stream in pasta water in 1/4 cup increments, tossing continuously with tongs, until sauce begins clinging to pasta and desired consistency is achieved. (Note: you may not end up using all of pasta water, but better to have extra for insurance.) Stir in vegetables.
- Divide pasta evenly into bowls and top with additional fresh thyme and freshly cracked black pepper, if desired.