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Summer Vegetable Fettuccine Alfredo

  • Cook Time: 45 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 Servings


  • 1 tbsp. olive oil
  • 1 small sweet onion, diced
  • 1 bell pepper, diced
  • 1 large zucchini, diced
  • 1 large summer squash, diced
  • 1 pt. cherry tomatoes
  • 2 c. Vegan Alfredo Sauce
  • 1 lb. fettuccine pasta
  • ¾ c. nutritional yeast
  • ½ c. fresh basil, chopped
  • Salt and pepper, to taste


  1. In a large skillet, add olive oil, onion and peppers and cook until translucent. Then add zucchini, summer squash and tomatoes and cook until tender.
  2. Add the Victoria® Vegan Original Alfredo Sauce to the vegetable mixture and toss until the sauce has warmed, about 5 minutes.
  3. Cook fettuccine according to directions on package.
  4. In a large serving bowl, combine the cooked fettuccine, vegetables and the sauce.
  5. Serve hot, with nutritional yeast and fresh chopped basil.