Back in my omni days, any time I would go to a restaurant, if fettuccine alfredo was on the menu I would order it. Seriously loved that stuff so much, nothing could beat that creamy, cheesy flavour. I never tried to recreate it at home but that probable has more to do with the fact that I didn’t know how to cook rather then the dish being complicated. Even still, since giving up dairy, alfredo just hasn’t been one of those I’ve ever tried to make. Once I gave it up I just kind of forgot about it.
P makes alfredo pretty frequently and tried to make it with soymilk one time….it was not good. Maybe it was the brand we had but unsweetened soymilk made the sauce incredible sweet and just plan gross. I just assumed that it couldn’t be done, no fettuccine alfredo for Maggie, boo! But then something miraculous happened, in one of my issues of VegNews there just so happened to be a recipe for Alfredo and although I expected disaster, it turned out good, incredible good!
Now this might not be exactly like the incredibly fat and heavy pasta I remember but it was still pretty damn tasty. The cream sauce, which is made from cashews and pine nuts, is rich and deliciously creamy. I don’t eat pasta very often, as I’m never really in the mood for it, but this is something I could see myself craving on a cold day. Talk about comfort food at its finest. I turned this into a chick’un fettuccine Alfredo by sauteing some Gardein chick’n strips beforehand, I also added in some peas for color and texture and added in a few extra ingredients to make the sauce more flavourful. I’m not a huge fan of rice noodles since they tend to be really starchy but I had some fettuccine rice noodles in the pantry, so that’s what I used. You can obviously use any kind of pasta you’d like, penne, ziti, linguine, fusilli, rigatoni, whatever strikes ya fancy!
Chick’un Fettuccine Alfredo
Makes 4 servings
Adapted from VegNews (March+April issue)
- 1 teaspoon oil
- 200g pkg chick’n strips or homemade chicken style seitan strips
- 375g fettuccine
- 1 cup raw cashews, soaked for 1 hour or more
- 2 tablespoons raw pine nuts
- 1 cup water
- 1/2 cup unsweetened almond milk or water
- 4 teaspoons lemon juice
- 1 clove garlic, chopped
- 1 1/2 teaspoons salt
- 2 tablespoons dry white wine
- 2 green onion, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1 cup peas, fresh or frozen
- 1/4 cup fresh parsley, minced
- Vegan parmesan, for garnish