Fettuccine Alfredo (Vegan) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is so delish....adding a bit of zucchini or broccoli sauteed in garlic makes it even better. Yum! Ingredients:
1/2 lb fettuccine pasta |
2 teaspoons olive oil |
1 medium onion, chopped into big chunks |
4 garlic cloves, chopped |
1/2 cup vegetable broth |
2 teaspoons yellow mustard |
1/2 cup pine nuts, toasted |
2 teaspoons soy sauce or 2 teaspoons braggs liquid aminos |
2 teaspoons chili powder |
1 cup nutritional yeast |
1/2 teaspoon salt |
3 dashes fresh black pepper |
Directions:
1. Prepare pasta according to package directions.
2. In skillet over moderate heat, saute the onions in olive oil for 3 minutes, until just slightly softened.
3. Add the garlic, saute for 2 more minutes.
4. Transfer to a blender, add all the other ingredients and blend away. It should be somewhat smooth, but still a bit grainy.
5. To make thicker, add more nutritional yeast by the tablespoon. To thin out, add pasta water by the tablespoon.
6. Drain the pasta and transfer to a plate, spoon the sauce over the top, and add vegetables anf tofu if using.
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