Chloe Cossarelli's vegan Fettuccine Alfredo
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chloe Cossarelli's vegan Fettuccine Alfredo calories by ingredient
Introduction
with a few moderations to original recipe (no oil, spinach instead of kale, more sun-dried tomatoes and using store-bought unsweetened almond milk). with a few moderations to original recipe (no oil, spinach instead of kale, more sun-dried tomatoes and using store-bought unsweetened almond milk).Number of Servings: 6
Ingredients
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1 pound fettuccine noodles
Sea salt & freshly ground black pepper
1 10 ounce pkg. frozen spinach
6 ounces shiitake mushrooms, stemmed and thinly sliced
12 sun-dried tomatoes, chopped
Almond Alfredo Sauce, recipe follows
1/4 bunch parsley, leaves picked and roughly chopped
Almond Alfredo Sauce:
1 1/2 cups unsweetened almond milk
1 large yellow onion, roughly chopped
3 cloves garlic, minced
1/2 T. mellow white miso paste
Directions
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.
Member Ratings For This Recipe
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THEVEGANWEIGH
