Oh-So Creamy, Yet Healthy, Fettuccine Alfredo
Pasta la vista to heavy cream & dairy!
The recipe for Oh-So Creamy, Yet Healthy, Fettuccine Alfredo.🍝 VG, GF, & simple ingredients. Join me in kitchen to make this beautiful dish.❤️
“Oh-so creamy,
Oh-so dreamy.
I can’t stop staring,
Getting kinda steamy.
Tell me your name,
I’ll remember, no doubt.
Fettuccine Alfredo…
I can’t live without.”
Ingredients:
1 tablespoon olive oil
2 tablespoons vegan butter
2 organic lemons (for juice & zest from peel)
3 cloves of garlic
1 teaspoon + a pinch (or more) of celtic salt or sea salt
Pinch of black pepper
6 cups cauliflower
1 cup vanilla unsweetened flax milk (or another plant-based milk)
½ cup nutritional yeast
GF fettuccine noodles (non-GF if preferred)
Optional Toppings & Side Salad:
Mixed greens
Balsamic vinaigrette (or choice of dressing)
Vegan parmesan cheese
Directions:
Finely chop garlic & add to a skillet on stovetop with olive oil, butter, lemon juice from half of lemon, a pinch of sea salt, & small pinch of pepper.
Cook on low-medium heat for 5-10 minutes until garlic is golden brown.
Using a large pot, boil water on stovetop & cook cauliflower for 15 minutes.
After completing steps 1 & 2, use a high-powered blender & combine flax milk, cauliflower, sautéed garlic mix, nutritional yeast, lemon juice from full lemon, lemon zest & sea salt.
Mix on high until velvety smooth.
Rinse large pot & boil water to cook pasta for specified time given.
Strain & rinse pasta.
Add Alfredo sauce & mix.
Optional: Mix salad with vinaigrette & top with parmesan cheese.
Go back for seconds, thirds, & then lick the pan clean.
Enjoy & much love, Alex 🤰🏼🌱❤️