I have been talking about this rich and creamy dish for so long that it’s about time I share the recipe.
I love serving this delicious pasta dish to my dairy-loving guests. They all have been shocked with its better-than-the-real Alfredo taste! I apologize Alfredo di Lelio!
This particular recipe comes from Chloe Coscarelli’s cookbook, Chloe’s Kitchen. If you are a pasta lover looking for plant-based dishes, I highly recommend you purchase this book. Chloe’s pasta recipes rock! I love their ability to pleasantly surprise those vegan skeptics. 😉
The above photo shows our fettuccine Alfredo with steam fried crimini mushrooms, steamed broccoli florets and a garnish of chopped green onion. Along with a small bowl of Caesar salad, this is one of our 10 year-old’s favourite meals. She’s all into comfort foods and this one certainly hits the spot on a cold winter’s night.
FETTUCCINE ALFREDO SAUCE (from Chloe’s Kitchen)
- 1 large onion, chopped
- 3 (or more) cloves garlic, minced
- 1 cup raw cashews or blanched almonds, soaked overnight or boiled for 10 minutes and drained
- 2 cups water
- 2 teaspoons white miso paste (optional, but it adds great flavour to the sauce)
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- chopped Italian parsley for garnish
Over medium-high heat, steam fry chopped onion in a skillet with a bit of water. You may also try steam frying in a bit of vegetable stock or dry white wine. Steam frying works wonderfully with onions, garlic or any delicate vegetable and it’s a great way to avoid that extra fat. Add your garlic and let cook for a few more minutes. Remove from heat.
Cook gluten-free fettuccine noodles according to package directions. Drain and return to pot.
Using a Vitamix or other high-powered blender, combine onions and garlic, softened cashews, water, miso paste (if desired), lemon juice, salt and pepper. Process on high until the mixture is very smooth. This usually takes a couple of minutes. If sauce gets too thick, add a little water at a time and mix.
Toss cooked pasta with Alfredo sauce. Serve immediately and garnish with parsley. Enjoy!
Here’s another pasta favourite by Chloe to give a try!