Fettucine Alfredo (Vegan) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Real pasta Alfredo is only cheese and butter tossed with fresh pasta, not a gloppy souce like what is served in chain restaurants. This is a creamier version and is not a heart attack on a plate . Use the optional miso, it adds richness and depth of flavor. A Chloe Cascarelli recipe. Ingredients:
1 lb fettuccine pasta |
2 tablespoons olive oil |
1 large onion, chopped |
3 garlic cloves, minced |
1 cup raw cashews (or blanched almonds) |
2 cups water |
2 teaspoons white miso (optional) |
1 tablespoon lemon juice |
1 teaspoon sea salt |
1/4 teaspoon ground black pepper |
chopped italian parsley (to garnish) |
Directions:
1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions. Drain and return to pot.
2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add onions and cook until soft. Add garlic and cook a few more minutes. Remove from heat.
3. In a blender, combine the onions and garlic, cashews, water, miso, lemon juice, salt, and pepper. Process until smooth, about 2 minutes.
4. Toss hot pasta with sauce until noodles are evenly coated. Adjust seasoning to taste. If sauce is too thick, add a little water, 1 tablespoons at a time. Garnish with parsley and serve.
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