Creamy Fettuccini Alfredo

Creamy Fettuccini Alfredo

I didn’t even mean for this to turn out so good! I was inspired to try a Fettuccini Alfredo after stumbling upon some Organic (!) Mung Bean (!) Ribbon Noodles! Wow! So many great products happening lately! You can also use Semolina ribbon pasta for this dish. Whatever floats your boat. I was just excited because they were gluten-free.

This recipe get it’s creaminess by combining the healthy, lighter Cauliflower with the richer Cashew Cream. So it turns out addictively mouth-watering, but doesn’t bomb your gut with fat. It’s a great solution to “cheese” sauce.

Here’s the low down: First, boil water for the noodles, follow the instructions, drain, and set aside.

Water sauté until tender:
2 Heads of Broccoli, chopped
1/4 Onion, sliced into thin strips
1/8 Head of Purple Cabbage, diced
2 Cloves of Garlic, diced
Liquid Aminos or Sea Salt, to taste
Ground Black Pepper, to taste

Separately, water sauté:
1/2 Large Cauliflower OR
1 Small Cauliflower

Food process until smooth, (1-2 minutes):
Sautéed Cauliflower, drained
1/4 C Cashew Butter
1/4 Lemon, Squeezed
1/2 t Garlic Powder
1/2 t Onion Powder
1/4 t Cayenne Pepper
Add Unsweetened, Non-Dairy Milk until creamy, about 1/2 cup
Liquid Aminos or Sea Salt, to taste
Ground Black Pepper, to taste

Mix the sauce into the drained noodles and broccoli. Keep warm on low until ready to serve. Enjoy!
Serves 2

Fettucini Alfredo 2 by Recipes for Compassion blog

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