It’s been unusually cool here lately, I’m not complaining as I prefer the cool to the broiling hot. And it’s much more pleasant to be cooking in the kitchen when I’m not sweating all over the place.
So I feel like having something a little heartier but still somewhat light. On the menu is fettuccine alfredo – fettuccine noodles in a rich, creamy white sauce tossed with fresh vegetables.
Next time though, I think I’ll use regular organic fettuccine instead of the whole wheat. It just tasted a little too “wheaty” for me. Whole wheat spaghetti is fine, you don’t notice any difference but for fettuccine it’s a bit much, at least it was for me.
Vegetable Fettuccine Alfredo
Serves 2
8 ounces whole wheat fettuccine
1 teaspoon olive oil
3 garlic cloves
1/2 cup broccoli
1/2 cup asparagus
3 ounces crimini mushrooms
Handful of cherry tomatoes
Bring a large pot of water to boil, cook the pasta according to the package directions.
Heat a saute pan or wok, when hot add the olive oil, the garlic and then the broccoli, asparagus and mushrooms, cook until desired tenderness. Set aside. Slice the cherry tomatoes in half and set aside.
Creamy White Sauce
1 12-ounce package silken tofu
1 tablespoon vegan butter
1/4 cup vegan sour cream
2 tablespoons nutritional yeast
1 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup strong vegetable broth
Mash the tofu in a bowl, combine the rest of the sauce ingredients except the broth. Blend, adding just enough broth to make it smooth and creamy. Transfer to a sauce pan and heat over low heat, do not boil.
To plate, add desired amount of sauce to the pasta and vegetables, mix well and divide between plates. Alternatively, place pasta/vegetables on plates and spoon sauce over the top. I like mine premixed.
Where’s the Alfredo in this whole thing? It is absent in the entire recipe you provide.
The creamy white sauce is the “Alfredo” part. Since it’s vegan, it would of course not have the Parmesan cheese, butter or heavy cream.
I don’t like whole wheat very much either. But that looks sooooo good!!!!!
The combination of ingredients in your white sauce sound really good. We had a break from the heat today – it was only 86 or so. :)
That pasta dish looks really nice. I have often made a simple white sauce, thickened with a little flour, using unsweetened soy milk and herbs of choice. We (my partner and I) also frequently make homemade, garlic soygurt with fresh diced cucumber to put over spaghetti. Would like to try your version sometime too. Amazing how much delicious variety there can be, eh?
I have to try your “cream” sauce on my son. We need a change from the Chreeze powder. I also agree that the thinner whole wheat pastas seem to taste a lot better.
Wow! Your pictures are so gorgeous. Makes me want to stick a fork in the computer screen and eat! :)
chinchin – Thanks!
Lisa – Yay for the break! 86 is not too bad. It’s been a lot cooler than that here, I’m hoping it stays that way for the rest of the summer.
Abram – The homemade garlic soygurt sounds interesting. That’s right, I’m always learning what amazing, delicious variety there’s is out there.
Maggie – I haven’t heard of Chreeze powder before. Thin is definitely the way to go for whole wheat.
Lauren – Thanks! I’m always drooling over food porn myself. :-)
This looks and sounds really delicious!
What a gorgeous pasta dish. Mmmmmm :P
Erin – Thanks!
holler – Mmmmm is right! :-)
That looks SO good!!