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Healthy Fettuccinne Alfredo

Fettuccine that is rich and creamy - without all the fattening cream.

Ingredients

Instructions

  1. Cook pasta according to package directions.
  2. 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.     
  3. Add cornstarch or arrowroot and blend until well mixed. Add olive oil and blend until well mixed.
  4. Pour mixture into a saucepan. Rinse blender out with remaining 2 cups water and pour into saucepan.
  5. 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.When mixture is thick and bubbly, remove from heat. Stir in parsley.
  6. Drain pasta. Combine pasta and sauce and toss until well coated.
  7. Season to taste. Serve hot.

Notes

A heat-proof spatula is a handy tool for stirring the sauce while it is cooking.

Recipe by JennifersKitchen at https://jenniferskitchen.com/2020/02/vegan-fettuccine-alfredo-gluten-free.html