Fettuccine Alfreda, redux
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 312.2
- Total Fat: 8.2 g
- Cholesterol: 0.5 mg
- Sodium: 115.4 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 3.8 g
- Protein: 11.9 g
View full nutritional breakdown of Fettuccine Alfreda, redux calories by ingredient
Introduction
Riffing on the Fettuccine Alfreda from VwaV (p.142), cutting the sauce in about half, and adding a little parmesan Riffing on the Fettuccine Alfreda from VwaV (p.142), cutting the sauce in about half, and adding a little parmesanNumber of Servings: 4
Ingredients
-
8oz dry fettuccine
Sauce:
2 tsp yellow mustard (more, or hot mustard, as necessary)
1/4 cup nutritional yeast
1/4 cup pine nuts
1 tsp olive oil
2 cloves garlic
1/2 of a medium onion / 1 small onion
1 tsp soy sauce
1/4 cup vegetable stock or water
1 tsp chili powder
1/4 tsp salt
splash of hot sauce
ground pepper to taste
Tips
Use 1/2 cup nutritional yeast instead of parmesan to make it according to the book
Directions
1. toast pine nuts over medium heat until lightly browned
2. saute chopped onion in olive oil about 3 minutes until softened; add garlic, saute two more minutes, and transfer to a blender and add the remaining ingredients. Blend until somewhat smooth (but still a little grainy)
3. cook pasta according to package directions (usually about 10-12 minutes, boiled); drain pasta, transfer to plate, and spoon sauce over the top
Serving Size: makes 4 servings
2. saute chopped onion in olive oil about 3 minutes until softened; add garlic, saute two more minutes, and transfer to a blender and add the remaining ingredients. Blend until somewhat smooth (but still a little grainy)
3. cook pasta according to package directions (usually about 10-12 minutes, boiled); drain pasta, transfer to plate, and spoon sauce over the top
Serving Size: makes 4 servings
