Dairy Free Fettuccine Alfredo Food

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DAIRY-FREE CHICKEN FETTUCCINE ALFREDO RECIPE BY TASTY



Dairy-Free Chicken Fettuccine Alfredo Recipe by Tasty image

Love creamy pasta but need a dairy-free option? Try this delicious Dairy-Free Chicken Fettuccine Alfredo recipe that uses coconut milk, garlic, lemon juice, and shallots to create a rich, flavor-packed sauce. You can even make it vegan by skipping the chicken and using vegetable stock.

Provided by Katie Aubin

Categories     Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick
3 ½ teaspoons kosher salt, divided, plus more to taste
2 ½ teaspoons freshly ground black pepper, divided
5 tablespoons olive oil, divded
¾ lb fettuccine pasta, uncooked
1 large shallot, minced
6 garlics, minced
3 tablespoons all purpose flour
13.5 oz coconut milk
1 cup chicken stock, or vegetable stock
1 tablespoon fresh lemon juice
fresh parsley, minced, to taste

Steps:

  • Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
  • Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
  • Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
  • Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
  • Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
  • Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 1130 calories, Carbohydrate 90 grams, Fat 57 grams, Fiber 3 grams, Protein 60 grams, Sugar 5 grams

DAIRY-FREE FETTUCCINE ALFREDO PASTA RECIPE BY TASTY



Dairy-Free Fettuccine Alfredo Pasta Recipe by Tasty image

Here's what you need: cashews, boiling water, water, medium onion, nutritional yeast, garlic, dried rosemary, pepper, salt, lemon juice, fettuccine pasta, fresh parsley

Provided by Merle O'Neal

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 12

1 cup cashews
3 cups boiling water
¾ cup water
½ medium onion, diced
3 tablespoons nutritional yeast
3 cloves garlic
1 teaspoon dried rosemary
1 teaspoon pepper
1 teaspoon salt
1 teaspoon lemon juice
1 box fettuccine pasta, cooked
fresh parsley, chopped

Steps:

  • In a medium heatproof bowl, pour the boiling water over cashews and let sit for 15 minutes, then drain.
  • In a blender or food processor, combine the soaked cashews, water, onion, nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice. Blend until smooth.
  • Pour the sauce over the cooked pasta and toss to coat.
  • Garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 476 calories, Carbohydrate 56 grams, Fat 21 grams, Fiber 5 grams, Protein 17 grams, Sugar 6 grams

NON-DAIRY ALFREDO SAUCE



Non-Dairy Alfredo Sauce image

I've been craving alfredo sauce lately, and this is the best non-dairy substitute I've found! Don't tell your family it contains tofu, I bet they'll never guess! The recipe is from www.veganchef.com. You can reduce the soy parmesan to make it healthier, although I wouldn't go below 1/2 cup because it does add a lot of the flavor.

Provided by Kree6528

Categories     Sauces

Time 20m

Yield 4 cups

Number Of Ingredients 8

1 (12 1/3 ounce) package mori-nu firm silken tofu (I use light) or 1 (12 1/3 ounce) package extra-firm silken tofu (I use light)
2 cups soymilk (or other non-dairy milk of choice) or 2 cups rice milk (or other non-dairy milk of choice)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 pinch cayenne pepper (optional)
1 pinch ground nutmeg
1 cup vegan parmesan cheese

Steps:

  • In a food processor or blender, place all of the ingredients, except the soy parmesan cheese, and blend for 2 minutes to form a smooth puree.
  • Transfer the mixture to a small saucepan and cook over low heat while stirring constantly until warmed through (I turned it up to medium and it was fine).
  • Remove the saucepan from the heat and stir in the soy parmesan cheese.
  • Taste and adjust the seasonings, as needed.
  • Use as a sauce for pasta, vegetables, or grains.

Nutrition Facts : Calories 121.2, Fat 4.7, SaturatedFat 0.7, Sodium 389.9, Carbohydrate 8.9, Fiber 1.8, Sugar 2, Protein 11.6

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