Where are my garlic lovers? Gather round and get ready for this indulgent tangle of creamy, garlicky, restaurant-level Roasted Garlic Vegan Alfredo Fettuccine that you can make from scratch really easily. If you have never roasted garlic in its skin, quite frankly, you don’t know what you are missing. It is absolutely deliciously mild and sweet, which is why we can get away with using two full heads in this recipe. If you aren’t a garlic fan or don’t have time to roast the garlic, there is no need to miss out on this slurpy, delicious Vegan Alfredo pasta because it’s still super delicious if you make it without!
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I know why I’m here. And I know exactly why you are too. Two words. Vegan Alfredo. Another two words. Roasted Garlic. Put ’em all together and what’ve you got?
Roasted Garlic Vegan Alfredo.
O-M-G. Yes, I made a lusciously creamy, cheesy, roasted garlic sauce and it has been one of my favourite things ever since its creation.
We’re talking your perfect date night recipe. Add a bottle of red and I don’t think life can get any better. Or drop the date, and treat yourself instead.
This Vegan Alfredo recipe is taken right out of the pages of my recently published cookbook Vegan Comfort Cooking.
Here she is:
And today I am sharing this Roasted Garlic Vegan Alfredo recipe from my book over on Parade.com, which is where I do a little moonlighting on the side occasionally.
So if you want to see what the fettuccine fuss is all about, head on over to Parade now and grab yourself the recipe. And if you love it, head out to your favourite book store and grab yourself a copy of my book too! ;O)
(Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019. Photo credit: Melanie McDonald.)