Fettuccine Alfredo with Zucchini-Cashew-Basil Cream
The original recipe from my good friend Tami Wall included fresh tomatoes and sauteed mushrooms, which you can certainly add, but I just thought the cream sauce was so delicious as the basis for a vegan “Alfredo” that I wanted to offer it as such.
Ingredients
12 ounces fettuccine noodles, whole grain or gluten-free
2 tablespoons olive oil
4 cups zucchini squash sliced into half-circles
3 garlic cloves, minced
Make sure to drain the cooked pasta well before tossing it with cream sauce in a large bowl. Plate pasta on individual plates, and garnish with additional basil (finely chopped), as well as any other veggies you like: sauteed mushrooms, tomatoes, peppers, etc.
Serve immediately.
Makes 4 servings
Wheat- and gluten-free if using wheat- and gluten free pasta; soy-free
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4 Comments for this Post
November 13, 2012 at 10:45 am
this sauce is crazy good, by the way. herbs are always the best flavor makers, i swear, and they make this incredible. i’m using a sage variation of the sauce to make a creamy herb-spinach strudel for my thanksgiving main.
December 3, 2012 at 6:18 am
Hi there,
I signed up for the vegan challenge and haven’t received any email confirmation. When will I start?
Thanks
Beginning vegan
December 3, 2012 at 11:34 am
Hi Dorothy,
I sent you a personal email regarding this issue. Let me know if you have questions?
Best, Amanda
January 30, 2013 at 1:31 am
I do agree with all of the ideas you have introduced in your post. They’re very convincing and can definitely work. Nonetheless, the posts are too short for novices. May just you please extend them a bit from next time? Thanks for the post.