You Are Here: Home » Uncategorized » Running Vegan Daily Eats #1
Vegan Fettuccine Alfredo with Broccoli and Roasted Vegetables (Sweet Potatoes, Brussel Sprouts, Beets) and Quinoa Salad.
*About Vegan Daily Eats
How did you make the fettuccine? please tell!
Thanks for checking out my blog and making a comment. I will make sure to post the recipe today. It is delicious!
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.
Wanting to leave an <em>phasis on your comment?
HTML is allowed in the comment box above. You can use the following tags: <b></b>, <strong></strong>, <i></i>, <em></em>, <address></address>, <abbr></abbr>, <acronym></acronym>, <a href=""></a>.
Powered By Headway
Copyright © 2014 Running Vegan