This vegan Fettuccine Alfredo has a velvety smooth and creamy sauce offering much-needed comfort food any day of the week.
Fill a medium-large pot halfway with water. Heat on high, cover and bring to a boil.
Once water is boiling, add a pinch of salt and fettuccine noodles. Stir for a minute. Cook the pasta for 10-12 minutes or until desired texture. Strain and set aside.
Cut the snap peas into bite-sized pieces.
Cut the mushrooms into thin, bite-sized strips.
In a large pan on medium heat, add 1 tbsp of oil and saute the mushrooms and snap peas for 2 minutes. Add the Vegano Alfredo Sauce and cook your vegetables to your liking. Toss fettuccine noodles in the sauce.
To assemble, distribute fettuccine into bowls. Top with Vegano Gremolata and vegan parmesan.