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Wednesday, August 17, 2011

Low Fat Fettucine Alfredo

We haven't had a lot of luck with gluten free pastas until now.   I found a great one at Walmart this week and it is the closest to wheat pasta that we have ever had.  It makes great Pad Thai and fettucine alfredo and reheats well - most gluten free pastas taste like chalk when they are reheated.  This is the one I found:

I make fettucine alfredo when I am in a hurry or don't have a lot of time.   Last night we were very hungry so I threw this together in less than 30 minutes.   By the time the pasta was cooked the sauce was ready.  It tastes really rich and creamy with very little fat and calories.  It is comfort food and healthy at the same time.

Vegan Fettucine Alfredo

1 14-16 oz package of pasta
1/8 cup of cashews (preferably raw cashews - rinse if they are roasted)
1 cup of water
1 12-oz package Mori-Nu silken tofu
1/2 cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 pound broccoli, steamed (optional)
1 small package of cherry or grape tomatoes, halved (optional)
a few sprigs of fresh parsley for garnish, roughly chopped (optional) 

Cook pasta according to package directions.  Drain.

Place the cashews and water in a blender and blend until it is smooth and "milky".   Crumble in the tofu and spices and blend until smooth and well combined.   Pour sauce into a small saucepan and heat through until it is thick and creamy (this should only take a minute).

Combine pasta with sauce and mix together.    Put the pasta on plates, top with broccoli, tomatoes, and parsley if using.  Serve warm.

1 comment:

  1. This really looks delicious with lots of twists. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Basset Certification.