I miss the creamy stick to the bones Fettuccine Alfredo. It's so satisfying! I haven't ordered or made Fettuccine Alfredo ever since I changed to a plant-based diet. What I try my best to find recipes and adjust them to my own taste and plant-based products. I have been on a hunt for a few different recipes to put together. I think this is the perfect dish! Check it out.
Directions:
Place the cauliflower florets in a steamer over a pot of boiling water. Cover the lid and steam for 5-10 minutes, until tender. Remove and set aside.
In a medium pan on a medium low setting, add the onion and cook for 2-3 minutes, add minced garlic and cook for another 2 minutes. Add your dried spices, salt and pepper and cook for 1 minute. Add the oat milk and the pat of vegan butter. Cook another minute. (I cooked on a medium low temperature so not to burn the garlic)
Place the steamed cauliflower in a blender or food processor and pulse until crumbly. Add the remaining ingredients from your fry pan to the blender and blend until smooth. Taste the mixture and feel free to add any additional salt, pepper or Italian seasoning according to your taste. I top my dish with red pepper flakes.
Pour over Fettuccine noodles of your choice. On this recipe, I used Durum Wheat Fettuccine Pasta from Sprouts.
Of course you can use any fettuccine noodle such as a low carb, no carb or gluten free noodle depending on your diet.
Happy Cooking and Live Your Best Life!
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