Unbelievable Vegan Alfredo
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This rich, creamy Fettuccine Alfredo is divine. It contains no butter, cream, or cheese, and has a hefty dose of vitamins (thanks to delicious kale, mushrooms, and sundried tomatoes.)
Serves:: 2-4
  • 6 oz. fettuccine noodles
  • 1 Tbsp olive oil
  • Salt and pepper
  • 4 stalks kale, (stems removed) chopped
  • 4 oz. mushrooms, washed, stemmed and thinly sliced
  • 4 sun-dried tomatoes in oil, drained and chopped
  • 1 batch Almond Alfredo Sauce (recipe follows)
  • Small handful fresh herbs (basil, parsley, rosemary, and thyme are all delicious)
  • ½ cup Fisher® Whole Natural Almonds
  • 2 cups water, plus 1 cups water
  • ¾ C. chopped onion or leek (white and light green parts only)
  • 1 Tbsp. olive oil
  • Salt and pepper
  • 1-2 cloves garlic, minced
  • 1 teaspoon mellow white miso paste
  1. Make almond alfredo sauce (instructions below), and set aside in a saucepan over a very low burner (just to keep warm.)
  2. Wash, dry, and pre-chop/slice mushrooms, kale, leek, garlic, herbs, and sundried tomatoes.
  3. Cook the fettuccine according to package directions, reserving ¼- ½ C. pasta water before draining.
  4. In a large skillet, saute mushrooms in olive oil over medium-high heat. Season with salt and pepper and cook until they are soft and lightly browned (about 5-8 minutes.) Add the chopped kale to the pan with the mushrooms during the last minute of cooking.
  5. Toss the cooked fettuccine with the mushrooms, kale, sun-dried tomatoes, and Almond Alfredo Sauce. Garnish with chopped fresh herbs and serve hot.
  6. *Note: If there are leftovers, add ¼ C. of the reserved pasta water to the container you will store the pasta in. This will help maintain the sauciness of the dish when it is reheated.
  7. For Almond Alfredo Sauce:
  8. Heat about 2 C water in a medium saucepot until boiling. Add the almonds to the boiling water and cook for 5 minutes. Drain the almonds, and with your fingers, peel the almonds and discard the skins.
  9. In a skillet, saute the onions or leeks with 1 Tbsp. oil and a few pinches salt and pepper until soft and translucent. Add the garlic and let cook 1-2 minutes. Remove from heat and set aside.
  10. Add the the skinless boiled almonds to a blender, along with 1 C water, and blend until smooth.
  11. Line a colander with cheesecloth (a paper towel also works), set the colander over a bowl, and pour the almond mixture through the colander into the bowl. Squeeze the pouch of cheesecloth to make sure all of the almond milk is collected. You may discard the remaining solids or spread them onto a sheet pan to dry. (This almond meal can be used later in baking!)
  12. Return the strained almond milk to the blender and add the onion mixture and miso. Process until smooth, and season with salt and pepper, to taste.
  13. Before use, heat the sauce over a very low flame until hot.
Recipe by Pretty Hungry at http://prettyhungryblog.com/2014/05/17/unbelievable-vegan-alfredo/