Fettuccine With Vegan Tomato Artichoke Alfredo

5.0 (1 reviews)

3 lbs. artichoke hearts, quartered
1 lb. large ripe olives, pitted
1 lb. fresh tomatoes, diced (1/2” sq.)
2 cups fresh basil, chopped
1/2 cup olive oil
1 Tbsp. minced fresh garlic
1 large white onion, diced (1/2” sq.)
1/2 cup unbleached flour
1 Tbsp. salt
1 tsp. white pepper
3 qts. soy milk
3 lbs. 8 oz. fettuccine
2 gals. water

• Combine the first 4 ingredients and set aside.
• Heat the olive oil in a heavy-gauge pot over medium heat. Add the garlic and onions and sauté for 5 minutes. Add the flour and salt and pepper and stir for 5 more minutes.
• Add the soy milk, stirring constantly, and heat to a simmer.
• Simmer for 10 minutes.
• Bring the water to a rolling boil. Add the fettuccine and cook until tender yet firm.
• Drain.
• Ladle 6 oz. of sauce over the hot fettuccine. Serve immediately.

Makes 24 servings

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind