Vegan Fettuccine Alfredo with Lemon
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 520, total fat 15 G., saturated fats 1.5 G., proteins 22 G., carbohydrates 74 G., fiber 6 G., cholesterol 0 mg, sodium 640 mg, sugar 7 G.
Calories 520, total fat 15 G., saturated fats 1.5 G., proteins 22 G., carbohydrates 74 G., fiber 6 G., cholesterol 0 mg, sodium 640 mg, sugar 7 G.
This vegan version of Italian fettuccine Alfredo pasta is high in fiber and low in fat, yet just as delicious as traditional pasta. Soy cream cheese makes the sauce smooth and velvety. Garlic, lemon, and black pepper add a rich, complex flavor, while nutritional yeast adds the cheesy notes that are so essential to Alfredo pasta. It's delicious, low in calories, and low in weight. Sprinkle the finished pasta with nutritional yeast and fresh parsley.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g fettuccine pasta (no eggs)
- 2 cups unsweetened soy or almond milk
- 110 g soy cream cheese
- 3 tablespoons blanched sliced almonds
- 3 tbsp vegan nutritional yeast + extra for sprinkling*
- 1 teaspoon finely grated lemon zest
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 0.5 cup chopped parsley leaves
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Recipes with similar ingredients: fettuccine pasta, soy milk, almond milk, lemon zest, almond, cream cheese
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil and cook the fettuccine pasta according to package directions. Drain, reserving 1 cup of the cooking water.
- Combine soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon black pepper in a blender and blend until smooth.
- In a large skillet over medium heat, heat the olive oil and garlic, stirring until the garlic begins to sizzle and soften, about 1 minute. Add the soy milk mixture and 1/2 cup of the pasta water, bring to a boil, and simmer until the sauce thickens, about 8 minutes. Remove from heat, add the fettuccine and parsley, and stir. Add more pasta water if the sauce is too thick.
- Divide the pasta among four bowls and sprinkle each serving with nutritional yeast and freshly ground black pepper.Note *
Nutritional yeast is an inactive yeast culture grown on molasses and contains proteins, lipids, and vitamin B12. It is used in cooking to enhance the cheesy flavor and impart a fluffy texture to curds.
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