The Joys and Benefits of Living Compassionately and Healthfully. In Other Words: Vegan.
NEW RECIPE FOR MEMBERS: 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.


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

The full page is available for members of the Compassionate Cooks Club only.

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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