Fettuccine Kalefredo
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
539 kcal
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Course
Main Course
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Cuisine
American
Fettuccine Kalefredo
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This vegan take on fettuccine Alfredo is made with a creamy cashew sauce that's made extra thick and luxurious by blending in tofu. Tender bits of garlicky sauteed kale compliment the richness of the Alfredo sauce.
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Ingredients
For the vegan Alfredo sauce:
- ½ cup raw cashews soaked in water 4-8 hours, then rinsed and drained
- ¼ pound firm tofu drained
- ⅔ cup unflavored soy or almond milk
- 3 tablespoons lemon juice about 1 lemon
- salt to taste
For the cashew Parmesan (optional):
- ¼ cup raw cashews
- 2 tablespoons nutritional yeast flakes
- ½ teaspoon olive oil
- ¼ teaspoon salt
For the Fettuccine Kalefredo:
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 1 pound kale stems removed and leaves torn into bite-sized pieces
- 1 cup vegetable broth
- ½ pound dry fettuccine pasta cooked according to package directions
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Make the vegan Alfredo sauce:
- Place cashews in a food processor fitted with an S-blade and blend until smooth, stopping to scrape down the sides of bowl as needed. Add the tofu, milk, lemon juice and a pinch of salt and blend until creamy. Taste and add additional salt if desired.
Make the Cashew Parmesan:
- Preheat oven to 350°F.
- Place all of the ingredients in a food processor fitted with the S-blade and pulse a few times, until the cashews are finely ground.
- Distribute the mixture in an even layer on an ungreased baking sheet. Bake for 3-5 minutes, until the mixture darkens slightly. Remove from the oven and allow to cool.
Make the Fettuccine Kalefredo:
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.
- Add the kale and vegetable broth. Gently toss the kale a few times to coat with olive oil and broth. Cover and cook about 5 minutes, until kale is tender, uncovering and tossing again once or twice during cooking.
- Remove the cover from the saucepan and add the cooked fettuccine, Alfredo sauce, salt and pepper. Quickly mix everything using a fork and cook about 1 more minute, just until everything is heated through.
- Divide onto plates and top with cashew Parmesan, if using.
Notes
- This is best eaten right away, as that's when the sauce is creamiest. If you wait a few minutes or have leftovers, add a few splashes of soy milk or almond milk to regain some of the creaminess.
Nutrition Information
Show Details
Calories
539kcal
(27%)
Carbohydrates
64g
(21%)
Protein
23g
(46%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
48mg
(16%)
Sodium
751mg
(31%)
Potassium
1011mg
(29%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
11645IU
(233%)
Vitamin C
144mg
(160%)
Calcium
296mg
(30%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 23g | 46% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 751mg | 31% |
| Potassium | 1011mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 11645IU | 233% |
| Vitamin C | 144mg | 160% |
| Calcium | 296mg | 30% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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