Creamy (NO CREAM) FETTUCCINI ALFREDO!

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CREAMY FETTUCCINI MADE WITH NO CREAM!

WATCH VIDEO ON HOW TO MAKE THE FETTUCCINI ON MY INSTAGRAM IGTV! @cristinacooks

I made the cream sauce with my home-made cashew milk. If you don’t want to make your own you can purchase cashew milk at the market. Cashew cream is so easy to make and the flavor and texture can’t compare to commercial brands! THE RECIPE FOR CASHEW CREAM BELOW!

I am not 100% VEGAN because I have a hard time giving up Parmesan Cheese on my pasta. It must be my Italian blood, so I’m using Parmesan in the recipe. If you are VEGAN you can use Vegan Parmesan.

6 INGREDIENTS FOR THE SAUCE

INGREDIENTS

SERVES 4 TO 6

3 tablespoons extra virgin olive oil

1 shallot peeled and sliced into thin rounds

1 medium garlic clove blanched

1-1/2 cups cashew milk, (recipe below) or store-bought

1/4 teaspoon of kosher salt and pepper

2- cups of freshly grated imported Parmesan Cheese or Vegan Parmesan

8 or 9 ounces of fresh fettuccini pasta available at the market in the refrigerated section

GARNISH

Parmesan Cheese

10 leaves of fresh basil rolled tightly and sliced thin, divided over servings, more if needed

Sprinkle some Crushed Red Pepper Flakes over each serving  (optional)

 

DIRECTIONS

Blanch the garlic clove in a small pot with boiling water for 5 minutes or until the garlic is soft. Remove the garlic from the pot and pour into a blender

Heat saucepot on medium heat for 30 seconds. Add the olive oil and the shallots, saute until slightly caramelized (5 to 10 minutes)

Add the cashew milk, salt, and pepper, and stir to slightly thicken

Pour the mixture into a blender and blend for 1 minute to get it smooth and creamy. Place the empty pot back on the stove

Cook the fettuccini according to the package directions

When the fettuccine is cooked use tongs to lift it out of the pot shaking the excess water off. Add it to the empty pot on the stove and turn the heat to medium-high

Pour the cashew milk in and mix gently to thicken the sauce for about 2 minutes

Add 1/2 cup of the Parmesan cheese and mix gently for 30 seconds then add another half cup of the cheese and mix until the cheese has melted and thickened the sauce. Save the other cup for Garnish

Plate the Fettuccini in heated bowls. Add more fresh Parmesan Cheese, and Garnish

CASHEW MILK

Soak 1 cup of cashews for 6 hours or overnight. Drain and rinse in cool water. Place the cashews and 4 cups of water into a high-powered blender. Add 2 tablespoons of organic maple syrup,1 teaspoon of organic pure vanilla, and a pinch of salt, (1/8 tsp)Blend on high for one minute. Pour into a glass container with a lid, or a Mason jar and refrigerate. The cashew milk will last 2 to 3 days in the refrigerator.  You can use Cashew milk like you would any other dairy product, for your coffee, tea, over Flourish Granola, Oat Meal, and Cereals
It makes the best Hot Chocolate Drink. Simply add one tablespoon of Cocoa Powder. I use DAGOBA organic chocolate http://bit.ly/3f4NJZe

 

 

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EAT, AND LIVE “WELL”!

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