Creamy Fettuccine – The Slimming Version
NOTE: There’s a new, updated version of this recipe here.
Fettuccine Alfredo.
Creamy. Rich. Luscious.
The ultimate comfort food fattening food.
Unfortunately, most comfort foods are notorious for packing the pounds, but I’ve given this classic comfort food a total makeover. Not only is this creamy fettuccine not fattening, but it’s actually a very slimming meal option now – especially if made with delicious Tinkyada pasta.
By replacing the butter, heavy cream, and cheese typically used in Fettuccine Alfredo with this rich, but slimming, sauce you can completely eliminate the cholesterol, greatly reduce the saturated fat, and up the super slimming fiber!
Creamy Fettuccine – The Slimming Version
Ingredients
NOTE: There's a new, updated version of this recipe here.
- 14 ounces uncooked fettuccine pasta - I recommend Tinkyada pasta.
- 1 cup raw cashews - scant
- 3 1/2 cups water - divided
- 2 1/2 teaspoons granulated onion
- 1/4 teaspoon dried basil
- 1/4 teaspoon granulated garlic
- 1 pinch dried rubbed sage - (just a tiny pinch, no more)
- 1 1/2 teaspoons salt
- 2 teaspoons lemon juice
- 1 teaspoon roasted tahini
- 2 tablespoons organic cornstarch - (I use this organic cornstarch)
- 2 tablespoons olive oil
- 1/4 cup chopped, fresh parsley
Instructions
- Cook pasta according to package directions.
- Meanwhile, wash cashews in a colander under very hot water.
- Place drained cashews, 1 1/2 cups water, seasonings (except parsley), lemon juice, and tahini in blender and blend until very smooth. This may take several minutes if you don’t have a powerful blender. Mixture should be very smooth with no graininess.
- Add cornstarch and blend until well mixed.
- Add olive oil and blend until well mixed.
- Pour mixture into a saucepan. Rinse blender out with remaining 2 cups water and pour into saucepan.
- Bring mixture to boil over medium to medium-high heat, stirring constantly. Using a heat-proof spatula against the bottom of the pan will help prevent mixture from scorching.
- Allow to boil for 10 to 15 seconds. Remove from heat. Stir in parsley.
- Drain pasta. Combine pasta and sauce and toss until well coated.
- Season to taste. Serve hot.
Notes
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
Want More?
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What’s your favorite comfort food? Or which one of your favorite comfort foods would you like to see get a make-over?
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Hi! Thanks for the recipe! I have a question, I am having a hard time getting my fettuccine noodles to look like yours. After I put them in the hot boiling water they start to stick together and then when I try to separate them they break. I use the same brand as you and I have almost given up making fettuccine. I used to make a nice one from Ten Talents. Have any good tips? I would really appreciate it! Thanks a lot!!
Hi Zoraida,
We had the same problem, then we discovered if we stirred the fettuccine with a very large fork or a pasta server immediately after putting the pasta in the boiling water and then 4 or 5 times during the first minute or two of cooking, they didn’t stick together.
The fork separates the pasta and once it gets past that first minute or two it doesn’t stick together any more.
Hope this helps!
Thanks a lot, yes that sure helps! It makes a lot of sense. Does that method apply to the Tinkyada Speghetti as well? Do you add some oil to the boiling water right before putting in the pasta?
We stir the spaghetti also, but it doesn’t seem to stick together as much as the fettuccine. I’ve never tried adding oil (although I know it’s commonly done). I like the way pasta sauce adheres to the pasta better without the oil.
WOWZA! A Vegan Alfredo Sauce! MUST TRY! OMG! Yes! I totally want to eat this NOW 🙂
PS: I’m going to link you on my blog on my “Other Stops” Tab 🙂
🙂 Thanks Jennifer. I hope you like it.
Jennifer, I made this for breakfast (yes, breakfast) today, and thoroughly enjoyed it. The creaminess was so good. No wonder they call it comfort food. I did add a couple small cloves of garlic to mine. Tasty! Yum! At first I thought it was a lot of sauce for the pasta, but it turned out to be the perfect amount. The recipe makes enough for a small family, but since I’m the only one eating it, I’ll have it tomorrow again for breakfast!
This would be a perfect dish to serve when having guest over for dinner, or to take to a church potluck. Thanks for the good recipe. Keep them coming.
lol! I love this fettuccine, but it never occurred to me to have it for breakfast. 🙂 Glad you liked it! The garlic addition sounds delicious.
ok this was amazing! I added a few more seasonings and we all devoured it. thank you!
Jeniffer, This is one of the best Fetachini recipes that I have ever tasted, and wonderful because it is Vegan. Wonderful, Thanks
Do you think arrowroot could work instead of the cornstarch?
Hi Zory,
I tested arrowroot when I was developing this recipe, and while the results were good, I didn’t like it quite as much as when I used organic corn starch. The sauce was just a tiny bit stretchy and a little heavier. However, it was still very good, so if you prefer to use arrowroot, I’m sure you’ll still love this.
Jennifer
Hi Jennifer,
I made this two weeks in a row. It is absolutely delicious! My father doesn’t like vegan anything but he adores this & your scallop potatoe. Yay. Thank you for great recipes??
Aw, that’s super to hear, Esther! Thanks!
I am on a healing with food regiment, where oil is to be avoided. what can I use in it’s stead?
Hi Cheryl,
Good for you for avoiding oil; that’s definitely a healthier way to go.
I often make this recipe without the oil, and it turns out fine. You may want to increase the seasonings just a tad since you won’t have the oil to bring out flavor.
I hope you enjoy!
Jennifer