This popular pasta dish is creamy and rich and has an astounding depth of flavour that will keep you coming back for more. It goes so well with grilled portobello mushrooms and fresh greens, such as green peas or arugula, then sprinkle the top with a little nutritional yeast and freshly cracked pepper. I also serve it with a lemon wedge for good measure.
Fettuccini Alfredo [Vegan]
- 1/2 cup (125 mL) vegetable oil
- 1 cup (250 mL) finely diced white onion
- 10 cloves garlic
- 1/4 cup (60 mL) dry white wine, such as Chardonnay
- 1 cup (250 mL) raw cashews, soaked and drained (see Tip)
- 4 cups (1 L) water
- 1 teaspoon (5 mL) brown rice miso paste (see Tip)
- 1 tablespoon (15 mL) tamari or soy sauce
- 1/2 cup (125 mL) nutritional yeast
- 2 tablespoons (30 mL) Dijon mustard
- 2 teaspoons (10 mL) freshly squeezed lemon juice
- 1 teaspoon (5 mL) sea salt, divided
- 1 pound (450 g) dried fettucine
- In a medium pot, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook, stirring frequently with a wooden spoon, until the onion and garlic are browned and golden, 15 to 16 minutes. Add the white wine and cook until most of the liquid has evaporated. Drain the mixture, discarding most of the oil; if there is a li le bit le , that is ne.
- In a high-speed blender, combine the soaked cashews and water. Blend until smooth and creamy. Add the onion and garlic mixture, miso, tamari, nutritional yeast, mustard, lemon juice, and salt. Blend again until smooth and creamy. Pour the cashew mixture into a large pan and set aside until ready to use.
- In a large pot of boiling salted water, cook the fe ucine according to package directions. Drain using a colander, discarding the cooking water. Rinse under cold running water until the pasta is cold.
- Heat the cashew mixture, your alfredo sauce, over medium heat, taking care not to bring it to a full boil for too long. You do not want to boil cashew-based sauces for very long because the protein and fat can split, giving the sauce the appearance of curdled milk. Stir in the cooked pasta and toss to evenly coat. Cook until the sauce becomes thick and coats the pasta, 2 to 3 minutes only; the texture should not be watery but thick like cream. Divide among 4 bowls and serve immediately.
TIP To soak the cashews, place them in a small bowl with 2 cups (500 mL) hot water for at least 1 hour or overnight, covered and stored in the fridge. Drain and rinse the cashews, discarding the soaking liquid. 2. Brown rice miso or any dark miso is ideal for this recipe because of its bold avour. If you do not have brown rice miso, substitute an equal amount of any other miso but keep in mind that the darker the colour, the more avour it will create in this recipe.