Fettuccine Alfredo with Seared Portobellos


Elegant enough for a casual dinner party but easy enough for a weeknight meal, this pasta dish gets its creamy flavor from soymilk, white wine, and miso—and is sure to become a regular in your recipe repertoire.

  • 4Servings


  • 8 oz. whole-wheat fettuccine
  • 1 1/2 cups plain soymilk
  • 1/4 cup white wine
  • 1 Tbs. nutritional yeast
  • 1 tsp. yellow miso
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. cayenne pepper
  • 1/2 tsp. turmeric
  • 1 Tbs. corn oil
  • 2 cloves garlic, minced (2 tsp.)
  • 2 Tbs. all-purpose flour
  • 8 oz. portobello mushroom caps, sliced 1/2-inch thick
  • 1/2 cup fresh basil leaves, chopped


Cook fettuccine according to package directions. Whisk together soymilk, wine, yeast, miso, nutmeg, cayenne, and turmeric in measuring cup. Set aside.

Heat corn oil in 4-qt. saucepan over medium heat, and add garlic. When garlic starts to sizzle, whisk in flour. Cook 2 minutes, whisking constantly. Remove from heat, and whisk in 1/2 cup soymilk mixture. Gradually whisk in remaining soymilk mixture. Season with salt and pepper; keep sauce warm.

Coat skillet with olive oil cooking spray, and heat over high heat. Sear mushroom slices 2 to 3 minutes on each side, or until they shrink and brown.

Drain fettuccine, and toss with warm sauce and basil. Top with mushrooms.

Nutrition Information

  • Calories: 308
  • Carbohydrate Content: 52 g
  • Fat Content: 6.5 g
  • Fiber Content: 6 g
  • Protein Content: 14 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 246 mg
  • Sugar Content: 4 g