Chloe Cossarelli's vegan Fettuccine Alfredo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound fettuccine noodlesSea salt & freshly ground black pepper1 10 ounce pkg. frozen spinach6 ounces shiitake mushrooms, stemmed and thinly sliced12 sun-dried tomatoes, choppedAlmond Alfredo Sauce, recipe follows1/4 bunch parsley, leaves picked and roughly choppedAlmond Alfredo Sauce:1 1/2 cups unsweetened almond milk1 large yellow onion, roughly chopped3 cloves garlic, minced1/2 T. mellow white miso paste
Cook the fettuccine according to package directions.
In a large skillet, saute mushrooms in a little water over medium-high heat. Cook until they are soft and lightly browned.
Cook spinach according to package directions and drain.
Toss the fettuccine with the mushrooms, spinach, sundried tomatoes and Almond Alfredo Sauce. Garnish with chopped fresh parsley and serve hot.
For Almond Alfredo Sauce:
In a large skillet, saute the onions with a little water, salt and pepper until soft and translucent. Add the garlic and let cook a few more minutes. Remove from heat and set aside.
Put the almond milk into the blender and process with the onion mixture and miso. Season with salt and pepper to taste. Before use, heat the sauce over a very low flame until hot.
Number of Servings: 6
Recipe submitted by SparkPeople user INFORM55.
In a large skillet, saute mushrooms in a little water over medium-high heat. Cook until they are soft and lightly browned.
Cook spinach according to package directions and drain.
Toss the fettuccine with the mushrooms, spinach, sundried tomatoes and Almond Alfredo Sauce. Garnish with chopped fresh parsley and serve hot.
For Almond Alfredo Sauce:
In a large skillet, saute the onions with a little water, salt and pepper until soft and translucent. Add the garlic and let cook a few more minutes. Remove from heat and set aside.
Put the almond milk into the blender and process with the onion mixture and miso. Season with salt and pepper to taste. Before use, heat the sauce over a very low flame until hot.
Number of Servings: 6
Recipe submitted by SparkPeople user INFORM55.
Nutritional Info Amount Per Serving
- Calories: 317.8
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 546.6 mg
- Total Carbs: 64.5 g
- Dietary Fiber: 5.2 g
- Protein: 12.3 g
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