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Modifying Recipe "Chloe's Fettucine Alfredo"
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Ingredients:
1 pound fettucine 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 1 cup raw cashews or blanched almonds* 2 cups water 2 teaspoons white miso paste, optional (Except I think this is totally not optional.) 1 tablespoon lemon juice 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper Chopped fresh Italian parsley, for garnish
Directions:
Bring a pot of heavily salted water to a boil. Add fettucine and cook according to package directions. Drain and return to pot. Meanwhile, heat oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat. In a blender, combine onions and garlic, cashews, water, miso paste if desired (again, yes, add the miso), lemon juice, salt, and pepper. Process on high until very smooth, about 2 minutes. Toss hot pasta with sauce until noodles are evenly coated. Adjust seasoning to taste. If sauce gets too thick, add a little water, 1 tablespoon at a time. Garnish with parsley and serve. *If you are not using a high-powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream. http://www.yourveganmom.com/your_vegan_mom/2012/05/chloes-fettucine-alfredo.html
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