Fettuccini Alfredo
Source of Recipe
Marla
List of Ingredients
Heart-Healthy Fettuccini Alfredo
2 cups well-cooked canelli, great northern or white
beans (fill the cups with beans and add cooking liquid
to top of cup)
2 cups soy milk (my favorites are Silk Brand Original
or Pacific Brand Unsweetened—be careful not to use
vanilla-flavored soy milk)
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/8–1/4 teaspoon freshly ground nutmeg, depending on
taste
1/4 cup grated low-fat Pecorino Romano
Sheep's milk cheese, or if diet permits, low-fat Soy
Veggie Parmesan (by Soyco Foods)
1 cup dried tomatoes (optional, re-hydrated by soaking
in boiling water for 20 seconds, drained, allowed to
cool and then sliced into thin strips.)
2 cups small broccoli flowers (optional)
Recipe
Begin heating a large pot of water for cooking the
pasta. In a blender, puree beans, milk, garlic powder,
salt and nutmeg until very smooth and creamy.
When boiling, add fettuccini pasta to salted water.
While pasta begins to cook, in a medium sized pot,
bring bean and milk mixture, stirring occasionally, to
a temperature just below simmering; remove the sauce
from the burner and stir in the grated cheese. Adjust
the seasoning of the sauce, if desired. Add broccoli,
if desired, to the cooking pasta, to cook the broccoli
with the pasta for the last couple of minutes.
When the pasta is cooked, yet still firm, drain the
pasta, return it to its pot and add the sauce to the
pasta. Divide the Fettuccini Alfredo into individual
serving bowls or put it into a serving platter.
Garnish the pasta with additional grated soy or
Pecorino cheese and minced Italian parsley.
Serves 1
|
Â
Â
Â
|
member logon
