We’ve partnered up with bumble bloom to vegan-ize another classic dish: fettuccine alfredo. So simple, creamy, and flavourful without the dairy!

After a long day of commuting, classes, and physical activity, our brains and bodies are depleted of energy and in dire need of CARBS! Look away if you’re on the trendy keto diet thing; we don’t condone that kind of thing around here. The Rachels are in full support of gluten-full bread, chocolate, sweet potatoes, fruit, and pasta in the context of a balanced diet. With that, let’s dive face-first into this glorious plate of fettuccine alfredo.

We have this running joke between us that Chew is my Italian mom because she can make a darn good pasta. Conversely, I’m her Chinese mom because I will feed her Chinese bakery and homemade Chinese food from time to time. When bumble bloom requested that we vegan-ize a classic recipe, we knew we had to make fettuccine alfredo. It’s a dish that basically everyone loves, particularly kids, and that is incredibly easy to make at home. Sometimes the simplest pasta dishes are the most exquisite, and Chew’s fettuccine alfredo is one of them.

This fettuccine alfredo recipe features perfectly al dente noodles lightly coated in a healthy creamy sauce. To make this a proper meal, we tossed it with sauteed mushrooms, served it on a bed of greens (how we personally like eating pasta; don’t knock it before you try it!), and sprinkled on a generous amount of black pepper and vegan parm.

Find the recipe on bumble bloom’s Instagram HERE. It is the 2nd and 3rd photo in the photo carousel.