Vegan Lemon Fettuccine Alfredo

This high-fiber, low-fat, dairy-free version of a comfort classic hits all the right notes: creaminess from the soy cream cheese, big flavor[ from the garlic, lemon and pepper and cheesiness from the nutritional yeast.]

Total Time:
35 min
Prep:
5 min
Inactive:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 12 ounces eggless fettuccine
  • 2 cups unsweetened soy or almond milk
  • 4 ounces soy cream cheese
  • 3 tablespoons blanched sliced almonds
  • 3 tablespoons nutritional yeast, plus more for sprinkling
  • 1 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 cup loosely packed parsley leaves, chopped
Directions

Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.

Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.

Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed.

Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.

Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Healthy Main Dish Recipes