DAIRY-FREE FETTUCCINE ALFREDO PASTA RECIPE BY TASTY
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
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
EASY FETTUCCINE ALFREDO
Include our Easy Fettuccine Alfredo in your next Italian feast. Our 6-ingredient Easy Fettuccine Alfredo is super tasty and ready in just 20 minutes.
Provided by My Food and Family
Categories Pasta
Time 20m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Melt butter in medium saucepan on low heat. Add all remaining ingredients except fettuccine; stir with wire whisk until well blended. Cook until heated through, stirring occasionally.
- Place hot fettuccine in large bowl. Add cheese sauce; toss to coat.
Nutrition Facts : Calories 510, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 6 g, Protein 21 g
DAIRY-FREE CHICKEN FETTUCCINE ALFREDO RECIPE BY TASTY
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
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
NON-DAIRY ALFREDO SAUCE
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
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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- Cook pasta according to package directions. Once cooked al dente, drain it and return to pot, then set aside. I suggest reserving about 2 cups of pasta water.
- Add softened cashews, water, onion, garlic, lemon juice, nutritional yeast, salt, pepper, and rosemary to a blender or food processor. Blend until completely smooth.
- For a looser sauce, thin with reserved pasta water or plain unsweetened dairy-free milk, 1/2 cup at a time, until desired consistency is reached.
- Pour the sauce over the cooked pasta and stir to combine. Taste and adjust seasoning, if needed. Serve immediately and enjoy!
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