Restaurant copycat: Vegan & gluten-free Olive Garden fettuccine

A GF & vegan take on fettuccine Alfredo

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There are a few kinds of vegan fettuccine Alfredo out there, ones that have cashews or nutritional yeast. And as good as those are, they just don't hold a flame to this version. It tastes like Olive Garden's, only creamier.

I know, I know, that's a very bold statement. But once you take a bite of this incredible Alfredo, you'll understand. The secret ingredient, tofu, adds a punch of protein and gives every bite an extra richness and creaminess. And the pasta is gluten-free, too!

Vegan & gluten-free Olive Garden fettuccine

Serves about 6


  • 1-1/2 pounds extra firm tofu
  • 1/2 cup soy or almond milk
  • 2 tablespoons chopped basil
  • 1/2 cup soy Parmesan
  • 4 tablespoons vegan butter (we used Earth Balance)
  • 16 ounces gluten-free fettuccine
  • About 1-1/4 cups peas
  • Salt and pepper to taste


  1. Bring a large pot of water to a boil. Add a dash of salt. Add the pasta and boil for about 6 to 8 minutes, or until al dente. Rinse in a colander under cold water.
  2. In a blender, blend the tofu, milk, basil, soy Parmesan, vegan butter and salt and pepper. Blend until thick and creamy.
  3. Mix the sauce with the pasta and peas. Serve with an extra garnish of cracked pepper.

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Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. In addition to writing for the Food section of SheKnows, she is a full-time recipe creator (and taste tester), a writer for and a contributing writer for the Home and Gardening section of SheKnows. You can also follow her musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist.