VEGAN FETTUCCINE ALFREDO RECIPE | DTube Recipe Video

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Alfredo pasta was definitely one of my favorite dishes before I switched to the vegan lifestyle. So, I’ve veganized it and created my own version! This honestly tastes SO similar to the “real thing”... but without all the negative impacts. I promise you this will be one of your favorites.

If you are on Steemit, click the photo above or the link below to watch the video!

INGREDIENTS:
500g fettuccine noodles (use GF pasta to make recipe GF)
350g extra firm tofu (drained, not pressed)
1 cup plant-based milk
juice of 1 lemon
1 Tbsp. nutritional yeast
1 ½ tsp dehydrated parsley
1 tsp salt and 1/2 tsp pepper
very small pinch of nutmeg
1 tsp garlic powder
3 large garlic cloves
1 small yellow onion (diced)
4 cups packed spinach
227g (1 package) sliced cremini mushrooms
1 ½ Tbsp. fresh chopped basil

INSTRUCTIONS:

1. In a food processor, combine tofu, lemon juice, nutritional yeast, parsley, salt/pepper, nutmeg, garlic powder, and milk. Blend until smooth.
2. In a large non stick pan, sauté garlic and onion on medium/high heat, until onions just become translucent. Then add the sliced mushrooms and cook until they start to release water.
3. Then add spinach and fresh basil. Cook until spinach has become wilted.
4. Place pasta in boiling water, and cook according to package instructions.
5. Add the “cheese” mixture to the vegetables and combine. Keep warm on low heat and cover for 10 minutes to let flavours marinate. Your pasta should be just about finished cooking as the sauce is marinating.
6. When the pasta is cooked, directly transfer pasta using a spaghetti spoon into the cheese mixture and combine well.
7. Serve with extra black pepper and fresh basil!

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