Vegan Fettuccine Alfredo
Time: 0 minutes
Enjoy our delicious Vegan Fettuccine Alfredo, packed with amazing flavor! Each serving contains 204 calories, 3g of fat, 37g of carbohydrates, 4g of fiber, 9g of protein—making it a perfect choice for an OATSOME recipe.
Nutrition info:
Calories: 204
Fat: 3g
Carbs: 37g
Fiber: 4g
Protein: 9g
Ingredients
Servings: 1
- •1 lb. eggless fettuccine
- •1 Tbsp. BetterBody Foods Refined Avocado Oil
- •1/2 yellow onion, diced
- •1 Tbsp. minced garlic
- •5 cups cauliflower florets
- •1 cup vegetable broth
- •1/3 cup nutritional yeast
- •juice of 1 lemon
- •salt and pepper, to taste
- •6 small Portobello mushrooms, cleaned and sliced
- •1 bunch of asparagus, cut in 2 inch pieces (about 2 cups)
- •1 small red onion, sliced
- •2 Tbsp. minced garlic
- •fresh basil for garnish
- •
Instructions
- 1. Heat oil in a large sauté pan over medium heat. Add onions and garlic and cook for about 3 to 5 minutes.
- 2. Add cauliflower and broth, cover and cook for 6 to 8 minutes, until cauliflower is soft.
- 3. Transfer to a blender, add Oatsome, nutritional yeast, lemon, salt and pepper, and blend until smooth and creamy.
- 4. Cook fettuccine in boiling water until al dente, approximately 8 minutes. Drain and set aside.
- 5. While pasta is cooking, heat oil in a large skillet over medium heat. Add onions and cook until golden. Add mushrooms and garlic and cook for approximately 6 - 8 minutes, until mushrooms are golden brown. Add asparagus and cook for 2 minutes.
- 6. Turn heat to low. Add pasta and alfredo sauce and toss until pasta is coated.
- 7. Top with fresh basil and serve immediately.
- 8. Enjoy your Vegan Fettuccine Alfredo!