Fettucine “Alfredo”

This dairy-free pasta is a hearty, and super fast (seriously, it took 30 minutes) meal that is loaded with protein. You can use any shape of noodle, or any type, I prefer red lentil spaghetti as it gives some extra protein, fiber and is gluten-free.

Serves: 4

INGREDIENTS:

3 medium Yukon gold potatoes, peeled and chopped

1 small yellow onion (or 1/2 of a large), chopped

3/4 c. baby carrots chopped in half

4 cloves of garlic

3/4 c. cashews

1/2 c. water veggies are boiled in

1/4 t. Turmeric

1 T. nutritional yeast

Salt to taste

1 box of pasta of choice (I use red lentil spaghetti)

 

DIRECTIONS: Boil water in a  large pot, and add  potatoes, onion, carrots and garlic until all veggies are soft. Once soft, strain vegetable and reserve 1/2 cup of the water they were boiled in. Add all veggies, cashews and water to a Vitamix of high speed blender. Blend until smooth and creamy.

Boil spaghetti noodles, or noodles of choice in a separate pot based on instructions on box. Strain and place in a serving bowl. Add the “cheese” mixture to noodles until thick coating is distributed evenly. Serve, and enjoy!

 

 

 

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