White Bean Fettucine Alfredo
This low calorie White Bean Fettucine Alfredo alternative is made with cannellini beans and almond milk, pureed until smooth and flavored with vegan parmesan, salt and pepper.
- 4 oz .Fettuccine
- 1 C Dried (or two 15 oz. Cans of Great Northern Beans (if using dried soak dried beans overnight
- 4 Tbl Vegan Margarine
- 3 Cloves Garlic or to taste
- 1 C Almond Milk
- 1-1/2 tsp Lemon Juice
- 1 tbsp Nutritional Yeast
- Salt and Pepper to taste
- 8 oz Broccoli Florets
- 1 Roma Tomato
- 1/2 Loaf French or Italian Baguette
- Parsley and Lemon for garnish
If using dried beans, soak over night. If using canned, drain and rinse well.
In a large saute pan, melt the vegan margarine and add the garlic cloves. Cook for 2-3 minutes to infuse the garlic flavor.
Add the drained beans and vegan margarine mixture to a food processor.
To that, also add the lemon juice, nutritional yeast and almond milk. Season with salt and pepper. Coupons
Puree until absolutely smooth in texture.
To that same saute pan, add the now processed mixture to reheat.
Meanwhile, prepare the fettuccine and broccoli florets.
Serve the sauce over prepared pasta. If mixing, do so just before serving as the starch in the pasta will thicken the sauce.
Serve with broccoli florets and a few slices of homemade or store bought baguette.
Garnish with parsley and lemon.