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Creamy Fettuccine Alfredo

This sauce takes just minutes to make, and yet is so creamy and rich! It will become your go-to creamy pasta sauce.
Course entree, Main Course, pasta

Ingredients

  • 3/4- 1 lb whole-grain fettuccine (brown rice, kamut, whole-wheat, etc - can also use another shape pasta)
  • 1/2 cup soaked and drained raw cashews
  • 1/2 cup soaked and drained raw almonds
  • 3-4 tbsp toasted pine nuts divided (see note)
  • 1/2 tablespoon mild miso (ex: chickpea miso or brown rice soy miso)
  • 2-3 cloves garlic see note below
  • 1 teaspoon sea salt
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon onion powder
  • 1 cup water
  • 1/2 cup + 1-2 tbsp plain nondairy milk see note below
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • Few pinches freshly grated nutmeg and/or black pepper

Instructions

  • Prepare the pasta according to package directions. Meanwhile, prepare the pasta sauce. In a blender, puree the cashews, almonds, 1 tablespoon of the pine nuts, miso, garlic, sea salt, Dijon, onion powder, water, milk, and lemon juice until very smooth. Drain pasta (don’t rinse) and return it to the cooking pot. Add the sauce (scrape it all out of the blender) and adjust heat to medium-low. Let the sauce thicken; this will take just 2–3 minutes. Stir in the lemon zest, nutmeg, and pepper. Serve, sprinkling with the remaining 2–3 tablespoons toasted pine nuts. Makes 2½–3 cups of sauce, serves 3–4

Notes

  • Garlic and Spice Note: This sauce is meant to be very family-friendly. Adults may want to boost the punch with a little more garlic, Dijon, and/or black pepper. As with my other recipes, if your kiddos are sensitive to garlic “sting,” use just one clove.
  • Milk Note: Once the pasta has sat for a minute or two after serving, it will continue to thicken. Add another 1–2 tablespoons of milk or more if needed to thin, and stir through over low heat.
  • Idea: Greens are delicious wilted into this pasta! Try adding a few handfuls of baby spinach just before serving (the heat of the pasta will wilt the spinach without overcooking). If you’d like to use a hardier green like chopped kale, add it to the pasta cooking water just before draining the pasta. Proceed with the recipe and serve immediately so the greens do not overcook.
  • Pine Nuts Note: These add an interesting flavor note, but if you don't have them, you can simply omit.