Tuesday, February 5, 2013

Guiltless Creamy Fettuccine Alfredo: Two Ways


I've always had a thing for cheesy, creamy sauces which isn't always easy being vegan and all.  Luckily there are enough good vegan cheese alternatives that I can satisfy my cravings when need be.  I've come up with a vegan version and a raw vegan version to the alfredo pasta recipe.  I love going raw from time to time as a re-boot to my system.  Feels fantastic!  
If you haven't tried zucchini noodles yet you absolutely must!  They're such a great alternative to regular carb-laden pasta and are super kid-friendly.  You can do a basic marinara sauce over them (watch this video!) or a creamy sauce like I have here.  Heat it up or eat it raw-it's all good!  


Guiltless Creamy Fettuccine Alfredo Pasta
makes 1-1/2 servings

1 1/2 medium zucchini
1 Tb. Earth Balance butter
3/4 C. vegan shredded mozzarella cheese
1/4 C. vegan sour cream
1 1/2 tsp. non-dairy milk
1 tsp. soy sauce (or tamari)*
2 Tb. nutritional yeast
1/2 of a fresh lemon, juiced
1/8 tsp. turmeric
salt and pepper to taste

Directions:
1.  Use a vegetable spiralizer to create zucchini noodles (or use a vegetable peeler).  Place noodles in a bowl. 
2.  In a small sauce pan over low-medium heat, stir together butter and cheese until melted.  
3.  Turn off heat and stir in sour cream, milk, soy sauce, nutritional yeast, lemon juice, turmeric, salt and pepper.  Stir or whisk until creamy and smooth.
4.  Pour the sauce over the noodles and toss to coat well.  Serve immediately. 

*To make this dish gluten-free, use tamari.






The RAW VEGAN version


Raw Alfredo Pasta
makes 1 serving

1 medium zucchini for noodles
1/2 C. raw pine nuts or walnuts
1/4 of a medium bell pepper (yellow or orange for color)
1 small clove garlic
2 tsp. olive oil
1/4 tsp. garlic powder
1 Tb. nutritional yeast
1 tsp. minced onion
1/2 tsp. oregano
sea salt to taste


Directions:
1.  Use a vegetable spiralizer to create zucchini noodles (or use a vegetable peeler).  Place noodles in a bowl.

2.  In a food processor, add pine nuts or walnuts, bell pepper and garlic.  Pulse until it's ground up a bit, then add olive oil, garlic powder, nutritional yeast, minced onion, oregano and salt.  Process until smooth.  Add a drizzle more olive oil as needed for a creamier consistency.

3.  Toss with zucchini noodles.

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My three boys are also in PETA's CUTEST KID CONTEST so go check out the competition (I love that there are so many vegan kids!!) and vote for one of 'em!  My boys are Cade, Braylon and Jett.





1 comment:

  1. HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO”, NOW SERVED BY THE GRANDCHILDREN, ALFREDO E ISA DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the site of “Il Vero Alfredo” http://www.alfredo-roma.it/.
    We must clarify that other restaurants "Alfredo" in Rome do not belong to the family tradition of "Il Vero Alfredo" in Rome.
    We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Alfredo e Ines Di Lelio

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