This vegan version of the Italian pasta fettuccine “Alfredo” contains a lot of fiber and low fat, but it turns out as wonderful as a traditional pasta. Thanks to soy cream cheese, the sauce will be soft and velvety. Garlic, lemon and black pepper will make the taste more multifaceted and rich, and mouth-watering cheese notes, without which it is difficult to imagine Alfredo pasta, will be given to it with nutritional yeast. It turns out tasty, without extra calories and harm to the figure. Sprinkle the prepared pasta with food yeast and fresh parsley.
Calories 520, total fat fifteen g. saturated fats 1,5 g. squirrels 22 g. carbohydrates 74 g. cellulose 6 g. cholesterol 0 mg., sodium 640 mg., sugar 7 g.
Time: 35 minutes
Recipes use volumetric containers with the volume:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr fettuccine paste (without eggs)
- 2 tbsp. unsweetened soy or almond milk
- 110 gr. soya cream cheese
- 3 tbsp. l blanched chopped almonds
- 3 tbsp. l vegan nutritional yeast + extra to sprinkle *
- 1 tsp finely grated lemon zest
- 2 tbsp. l extra virgin olive oil
- 3 garlic cloves, finely chopped
- 0.5 tbsp. chopped parsley leaves
- Boil water in a large saucepan and boil the fettuccine paste in accordance with the recommendation on the package. Drain the water, tide separately 1 tbsp.
- Mix soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 tsp in a blender. salt and 1/4 tsp black pepper and beat until smooth.
- In a large frying pan over medium heat, heat olive oil and garlic, stirring until the garlic begins to sizzle and soften, about 1 minute. Add a mixture of soy milk and 0.5 tbsp. bring the pasta water to a boil and cook until the sauce thickens, about 8 minutes. Remove from heat, add fettuccine and parsley and mix. Add more pasta if the sauce is too thick.
- Arrange the pasta in four plates and sprinkle each serving with food yeast and freshly ground black pepper.
Nutritional yeast is an inactive yeast culture grown on molasses, composed of proteins, lipids, vitamin B12. It is used in cooking to enhance the cheese aftertaste and to give a loose curd texture.