Dairy-Free Fettuccine Alfredo

Name: Dairy-Free Fettuccine Alfredo
Prep time: 25 min
Yield: 6
Cuisine: Italiana
Ingredients: 1/2 kilos fettuccine pasta, whole; 2 tablespoons olive oil; 1 onion, large, chopped; 3 cloves garlic, chopped; 1 cup cashews, or almonds (previously boiled); 2 cups water; 1 tablespoon white miso paste, (optional); 1 tablespoon lime juice; 1 teaspoon sea salt; 1/4 teaspoons pepper; teaspoons parsley, chopped

Lorenza Ávila

This fettuccine pasta recipe is dairy-free, making it ideal for someone following a vegan diet or for someone who is lactose intolerant. To give it a special touch, you can add miso paste, and it tastes delicious.

Reviewed by Editorial Team of Kiwilimón

Published: 21-01-2013

Preparation

25 mins

Low

Cook the pasta according to the package instructions. Heat the oil in a medium skillet over medium-high heat and add the onion. Cook until soft. Add the finely chopped garlic and cook for a couple more minutes. In a blender, combine the onion, garlic, cashews, water, miso paste (if desired), lemon juice, salt, and pepper. Process until the mixture is very smooth, about 2 minutes. Mix the pasta with the sauce and sprinkle with chopped parsley.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Dairy-Free Fettuccine Alfredo

Ingredients

Preparation

Nutritional information

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