Photo Source: foodnetwork.com
Prepare time: 5 min
Cook: 20 min
Ready in: 25 min

This high-fiber, low-fat, dairy-free version of a comfort classic hits all the right notes: creaminess from the soy cream cheese, big flavor from the garlic, lemon and pepper and cheesiness from the nutritional yeast.

Photo Source: foodnetwork.com

Ingredients

  • 12 ounces eggless fettuccine
  • 2 cups unsweetened soy or almond milk
  • 4 ounces soy cream cheese
  • 3 tablespoons blanched sliced almonds
  • 3 tablespoons nutritional yeast, plus more for sprinkling
  • 1 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 cup loosely packed parsley leaves, chopped

Directions

  1. Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.
  2. Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.
  3. Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed.
  4. Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.

 

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lemon-fettuccine-alfredo-3362345

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