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Creamy Fettuccine Alfredo

You might find it hard to believe that a blender and some artichoke hearts, white beans, and cashews can deliver a gorgeous, creamy fettuccine alfredo dinner...but it's true! Everyday ingredients, like beans and nuts, can be transformed to create textures and tastes we love without using animal products. This recipe proves that point deliciously.

Making the sauce takes only minutes and most of the ingredients come from a well-stocked pantry. Use fettuccine or your favorite pasta or create a lighter version by using spiralized zucchini or butternut squash. Bright green peas not only add a pop of color but a healthy dose of protein, too. And for another texture and flavor element, try hearts of palm,  found in jars or cans in the canned vegetable aisle. It's a simple dish, but sometimes simple is best...especially when it's made with compassion as the first ingredient. 

*Special Equipment: Blender: this recipe was made using a high-speed blender. Using a regular blender may require you to slightly increase the blending time. A food processor can be used in place of a blender, but the results may not be quite as creamy: purée until it's as creamy as you can get it! 

Creamy Fettuccine Alfredo

YIELDS
Serves 4 to 6

INGREDIENTS

 1 (15.5-ounce) can cannellini beans, drained and rinsed

 1 1 (12.5 to 14.5 ) can or jar artichoke hearts, drained (preferably not in oil)

 ½ cup raw cashews, soaked in hot water for 15 minutes then drained

 ⅓ cup nutritional yeast

 3 large cloves garlic, peeled(use less if you prefer)

 2 tbsp extra-virgin olive oil(this can be omitted if following an oil-free diet)

 2 tbsp fresh lemon juice(add more if desired)

 ¾ tsp teaspoon salt

 Ground black pepper, to taste

 1 (14.5) ounce can hearts of palm, drained, rinsed and roughly, sliced into thick coins and then roughly chopped

 1 lb regular or gluten-free dried fettuccine or pasta of your choice

 2 cups frozen green peas (thaw briefly before using)

DIRECTIONS

1

To make the sauce, place the artichoke hearts, beans, cashews, nutritional yeast, garlic, oil, lemon juice, salt, and pepper in the blender. Blend until velvety and smooth.

Cook the pasta according to package directions. Add peas during the last couple of minutes. When the pasta is done, drain, reserving about 1 cup of the cooking water. Gently toss in the hearts of palm. Pour about three-quarters of the sauce over the pasta. Add 2 to 3 tablespoons of pasta water. Gently toss to coat everything in sauce. Add more sauce, as desired, or store the extra in the refrigerator for up to a week. Keep the pasta water while serving in case you want to thin the sauce. Serve on a platter or in individual bowls garnished with freshly ground black pepper on top.

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CategoryAdd Love + Stir, Fall, Gluten Free option, Main Courses, Peanut Free, Soy Free, Spring, WinterCuisineItalianTags#comfortfood, #cookingveganfood, #dairyalternatives, #ethnic, #familyfriendly, #italian, #kid-friendly, #veganfood

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