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Running Vegan Daily Eats #1

Vegan Fettuccine Alfredo with Broccoli and Roasted Vegetables (Sweet Potatoes, Brussel Sprouts, Beets) and Quinoa Salad.

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3 Responses to Running Vegan Daily Eats #1
  1. Meghan
    September 26, 2011 | 1:07 am

    How did you make the fettuccine? please tell!

    • Jana Yowell
      September 26, 2011 | 1:32 pm

      Hi Meg,

      Thanks for checking out my blog and making a comment. I will make sure to post the recipe today. It is delicious!

    • Jana Yowell
      September 26, 2011 | 5:58 pm

      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.

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