Fettuccine Alfredo (Recipe #70)

        I was quite excited to try the vegan fettuccine alfredo recipe for a couple of reasons. I love pasta, I love alfredo, but dairy does not necessarily like me. Most times when I eat milk products, my stomach ends up hurting. I have also noticed that dairy makes me feel heavier (I don’t have a better word to describe it). Anyway, I made the fettuccine alfredo recipe from the Vegan for Everybody cookbook and it was delicious, delicious, delicious! I think the best part about this alfredo recipe was how I felt after I ate it. I did not feel heavy, but I felt full!

This recipe for alfredo called for almond milk, coconut oil, white miso, cauliflower, and raw cashews. The sauce was simple to put together. It involved boiling everything together on the stove until the cauliflower was tender. Then, I put it in the blender to blend (I let it stand for a few minutes first). I put it back into the pot and added my cooked pasta! Done! I seasoned it with salt and pepper to my liking. I think this is very important to remember to add enough salt and pepper, but to not add too much. I also put in some fresh chopped parsley.

I liked everything about this recipe and I will be making it again. One of the best parts was how simple it was and this recipe called for only a few ingredients. I think next time I would like to add broccoli into the pasta to have a broccoli and alfredo dish! I really enjoyed this recipe and will follow the directions the same way next time!

Taste: 10/10--will be making again!

Level of difficulty: 1/5

Notes for next time: Remember to salt and pepper to taste!