Dinner:
Vegan Fettuccine Alfredo with Broccoli and Roasted Vegetables (Sweet Potatoes, Brussel Sprouts, Beets) and Quinoa Salad.
Running Vegan Daily Eats #1
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How did you make the fettuccine? please tell!
Hi Meg,
Thanks for checking out my blog and making a comment. I will make sure to post the recipe today. It is delicious!
Hi Meghan,
The recipe for the fettuccini alfredo came from the cookbook Skinny Bitch In the Kitch. Here is the recipe.
3 quarts water
about 4 3/4 teaspoon fine sea salt
8 ounces whole wheat or brown rice fettuccini
1/4 cup refined coconut oil
1/2 cup vegan creamer
1/4 cup vegan parmesan cheese
1/4 teaspoon pepper
2 cups fresh peas, cooked or cooked broccoli (optional)
In a 4 to 6 quart stockpot over high heat, combine the water with about 1 1/2 tablespoons salt. Bring water to a boil, add the fettuccini, and cook according to the package directions.
Meanwhile, in a 1 to 2 quart sauce pan over medium heat, melt the coconut oil. When it’s almost melted, whisk in the creamer, increase the heat to medium high, and bring to a simmer. Whisk in the Parmesan, pepper, and the remaining 1/4 teaspoon of salt. Cover and set aside.
When the pasta is done, drain it, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the sauce (re-whisk if it separated) and peas or broccoli if using. If it seems to dry, and 1/4 to 1/2 cup of the pasta water. Transfer the pasta to plates and serve.