Mock Pasta Alfredo Food

FETTUCCINI WITH MOCK ALFREDO SAUCE

Steps:

• Clean mushrooms by wiping with a clean towel or quickly dunking them in a bowl of cold water, draining and patting dry with a paper towel. Warm oil in a skillet. Add mushrooms and cook 5 minutes. Sprinkle tamari and continute sauteing mushrooms until they are browned and liquid has cooked away. Add the garlic, miso, Earth Balance, tofu, mustard and oil to the food processor and blend until creamy, scraping down the bowl a few times. Slowly add milk and lemon juice until well blended. Sprinkle in 1/4 cup of the parsley and blend another minute. Bring 4 quarts of water to a boil. Add salt and cook pasta al dente. While pasta is cooking, pour sauce into a small pot with very ow heat, warm through, stirring constantly. If it is too thick, add a little water or non-dairy milk. Drain pasta. Do not rinse but toss with olive oil and mix thoroughly. Place pasta on a platter. Pour sauce over the pasta and sprinkle with parsley and sauteed mushrooms. Grind fresh pepper over the dish and serve immediately. Note: Spiral noodles give the dish a festive look. Combine the pasta with a combination of small vegetables, like green peas, carrots, scallions sliced small, pour the sauce over the pasta, cover and bake 30 minutes at 350 degrees. Serve with warm challah dipped in olive oil and green salad. From The Vegetarian Shabbat Cookbook

MOCK PASTA ALFREDO

Steps:

• In a blender or food processor, process cottage cheese, milk and garlic until smooth. Add flour, lemon juice, basil, mustard, pepper and salt if desired; process until well blended. Pour into a saucepan. Cook over medium heat until thickened. Do not boil. Serve over noodles; sprinkle with chopped tomatoes.

COPYCAT OLIVE GARDEN™ CHICKEN ALFREDO

Steps:

• Cook and drain pasta according to package directions.
• Add olive oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper.
• Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side. Place on a plate and cover with foil until cool enough to slice into strips.
• In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper.
• Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
• Continue to cook just until sauce is steaming and slightly thickened. Whisk 1/2 cup Parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve.
• To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional Parmesan, if desired.

TOFUTTI FETTUCCINE ALFREDO

Steps:

• 1. Cook pasta per instructions and drain. 2. On the stovetop on medium heat melt/blend all ingredients for 4-5 minutes. 3. Add pasta to sauce pan and serve hot. Source: David Mintz, Founder and CEO, Tofutti Brands As seen in Joy of Kosher with Jamie Geller - Late Winter 2014 - Subscribe Now.

MOCK FETTUCCINE ALFREDO

Steps:

• Slice zucchini into thin ribbons using a vegetable peeler to create zucchini "noodles".
• Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender yet still with a little crunch, about 7 minutes. Season "noodles" with salt and pepper. Move "noodles" to a plate.
• Melt butter in the same skillet over medium heat; add garlic and cook until fragrant, about 1 minute. Slowly add flour and whisk constantly until mixture is light brown, about 1 minute. Slowly pour in the milk while constantly whisking until a smooth sauce forms, 2 to 3 minutes.
• Stir cream cheese into sauce until melted; add 1/2 cup Parmesan cheese and whisk until blended. Pour sauce of "noodles" and top with 1 tablespoon Parmesan cheese.

MOCK CHICKEN FETTUCCINE ALFREDO USING WHOLE WHEAT LINGUINE

Steps:

• In a large skillet, saute onion in oil. When softened add in chicken. Cook until no longer pink.
• While you are cooking the chicken, you should be boiling your water for the pasta. Try to time it when they are done about the same time.
• Remove chicken from pan with slotted spoon and set aside. Keep warm.
• Turn the heat down as to not burn the butter. Add butter to skillet. Let it melt, add the garlic and cook for 1 minute.
• Add the wine or broth.
• Stir in the parmesan cheese until melted.
• Return chicken and the pasta to the "sauce", and toss.
• Sprinkle with parsley and serve.

WHOLE WHEAT BASIL PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, saute onion in the olive oil, along with the dried basil. Saute over medium heat and stir frequently so the basil does not burn.
• Cook until onions are tender and translucent.
• Add salt to taste.
• When pasta is done, drain and add onion basil mixture.
• Add cheese and toss to coat.
• Serve warm.
• Add salt to taste if needed.

VEGAN MOCK CHEESE SAUCE

Steps:

• Place all of the ingredients in a food processor & blitz until smooth. The sauce can now be either placed in a saucepan over a medium heat until it thickens, stirring constantly or add it to your favourite pasta or veggie bake and bake in a preheated oven, 400 degrees, for 25 minutes. This is a recipe I've modified from a book by Lauren Ulm, Vegan Yum Yum. The original version had tahini which I found to be a little overpowering.

MOCK PASTA ALFREDO

Steps:

• In a blender or food processor, process cottage cheese, milk and garlic until smooth. Add flour, lemon juice, basil, mustard, pepper and salt if desired; process until well blended. Pour into a saucepan. Cook over medium heat until thickened. Do not boil. Serve over noodles; sprinkle with chopped tomatoes.