Fusilli with Vegan Alfredo Sauce & Soy Curls

Make this delicious Fusilli with Vegan Alfredo Sauce & Soy Curls dish for Sunday dinner and have plenty of leftovers for Monday- the best way to start a week!

Fusilli with Vegan Alfredo Sauce & Soy Curls

As mentioned in my reel, pasta is the key to my family’s stomach! I know that if I want to make dinner a breeze, whipping up a batch of pasta is the surefire way to go. This fusilli with vegan alfredo sauce is easy, delish, makes a LOT of portions and its affordable! I add the soy curls to make this a hearty and satisfying dish and also because I believe that the secret to a good vegan dinner is making sure there’s. a good portion of protein.

If you’ve never had soy curls, they are a delicious way to add a “main” protein that tastes similar to chicken! Its dried, so you will need to rehydrate it with water or vegetable broth to get them plump. Don’t forget to completely drain the water though because otherwise they’ll taste soggy! Pan fry them to get them crispy and they’ll taste great with this dish!

What You’ll Need

  • fusilli pasta
  • soy curls
  • onion powder
  • garlic powder
  • vegan butter
  • vegetable broth
  • vegan mozzarella
  • vegan cream (optional)

Pair this dish with a delicious salad such as my broccoli salad or even just steamed broccoli with a little sea salt! I hope you enjoy this recipe and add it to your dinner rotation!

fusilli with vegan alfredo sauce

Fusilli with Vegan Alfredo Sauce & Soy Curls

Yield: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 900g fusilli pasta
  • 1 pkg soy curls
  • 2 tbsp minced garlic
  • 1/4 cup nutritional yeast
  • 2 tbsp olive oil
  • 1/2 cup vegan butter
  • 1/2 cup flour
  • 4 cups unsalted vegetable broth
  • 2 cups vegan mozzarella
  • salt & pepper to taste


  1. In a bowl, add soy curls and then add water or vegetable broth until the soy curls are submerged.
  2. Allow to stand for 10 minutes to rehyrdate then drain and press liquid out of soy curls until no more moisture is released from them.
  3. Bring a pot of water to a boil and add fusilli pasta. Cook until al dente, about 8 minutes.
  4. In a large frying pan on medium heat add olive oil and 1 tbsp minced garlic and nutritional yeast then stir.
  5. Add soy curls and saute until golden.
  6. Drain pasta and return to pot. Add soy curls to the pot and set aside with lid on.
  7. In the same frying pan add vegan butter and the other tbsp of garlic and allow butter to melt completely.
  8. Add flour and stir in with a whisk.
  9. Increase heat to medium high and gradually add vegetable broth, whisking in until thick.
  10. Reduce heat to medium low and add mozzarella stirrin continuously until melted. Adjust flavoring as needed.
  11. Pour sauce over pasta and soy curls and mix well. Serve with more vegan mozzarella or parmesan cheese.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 15gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 15mgSodium: 367mgCarbohydrates: 33gFiber: 2gSugar: 1gProtein: 11g

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