Fettuccine Alfredo

Soft, chewy, and that beloved pretzel flavour.

4.4/5

Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz Talking about the recipe all that jazz

Ingredients
  • 1/2 Cup of Cashews
  • 200 Ml Aquafaba (Water in the can of chickpeas) (This is about 1 can's worth)
  • 250 g Fettuccine/Linguine/whatever pasta you can get
  • 270 Ml of double cream
  • 1 Tsp Italian Seasoning
  • 2 Tbsp Nutrional Yeast
  • 1 Tsp Lactic Acid
  • 1/4 Tsp Black Pepper
  • 1/2 Tsp Salt
Instructions
  • If you have time, cover the cashews with water in a bowl and let them soak over night. If not, just cover them with water and boil till the water evaporates. We want them as soft as possible.
  • Drain the cashews and toss them in a blender along with a cans worth of aquafaba. (The water in a can of chickpeas.)
  • Blend until smooth and pass the mixture through a sieve into a jug/bowl/container. I use a spoon and push as much of the mixture through as possible. Add anything that couldn't get through the sieve back to the blender and blend for 30 seconds or so. Then just add it to the rest of the mixture (dont worry about sieving again.)
  • Take about 250-300g of fettuccine pasta (I used linguine as that dont sell fettuccine here) and cook according to instructions.
  • Add 4 tbsp of butter to a frying pan on medium heat and melt it. Then add 3 cloves of crushed garlic and fry until golden (about 45 seconds).
  • Once the garlic is done add in 4 tbsp of plain flour and continuously stir for 3-5 minutes You want the smell of the flour to dissipate.
  • Turn your frying pan down to low and then add in your aquafaba and cashew mixture; along with 270 ml of double cream, 1 tsp Italian seasoning, 2 tbsp nutritional yeast, 1 tsp lactic acid, 1/4 tsp black pepper and half a teaspoon salt. (Make sure to check if your chickpeas were in salted water, if they were add less salt).
  • Once your pasta is done cooking, add half a cup of pasta water to your alfredo sauce and mix together.
  • Drain your pasta and add it into your sauce.
  • Devour this incredible meal.
Test this should be fine then

Want to se how I make it? Click the video and 
bask in my severely limited wisdom.

INFO

About Chaotic Food

Contact Me (because I'm lonely)

View Ze Privacy Policy

FOLLOW US

YouTube

Tik Tok

Instagram

RECIPES

Vegan Junk food

Is Jamie Telling Porkies

Cheap Healthy Meals

Chaotic Food | Copyright © 2021 Bailey Manoogian