Fettuccini Alfredo

It tastes so much like genuine Fettuccini Alfredo that my cooked food friends adore it!  You’ll love the ease in creating it, along with its creamy Alfredo taste and texture. For added color and more variety you can add thin slices of red bell pepper, mushrooms or any other vegetables.

Fettuccini:

2 zucchini
2 summer squash

Alfredo:

1 cup cashews
1 cup macadamia nuts
1 cup pine nuts
3 Tbs. lemon juice
2 cloves garlic
2 tsp Bragg Liquid Aminos
2 Tbs water

For Fettuccini Noodles:

With a vegetable peeler, peel zucchini into long, thick strips.  These will be your “fettuccini noodles.”  Set aside in a large bowl.

For Alfredo Sauce:

Place the Alfredo ingredients in a food processor and blend until smooth and creamy.

Remove from food processor and place in bowl with “noodles.”

To Assemble:

With your hands, blend the Alfredo sauce through the noodles.  This will take a few minutes as the sauce will be thick. The water from the vegetables will help thin it out while you knead it together with your hands.

From Living on Live Food, by Alissa Cohen.

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