Fettuccine Alfredo

plant-basedoil-free

Hot fettuccine tossed with Alfredo sauce, made the old-fashioned way with new ingredients.

Fettuccine Alfredo
3-4 oz
fettuccine, dry
3 tbsp
new butter
1/4 cup
new parmesan
1/2 cup
pasta cooking water
1
floret cauliflower (optional)
Salt & pepper
  1. Cook fettuccine to al dente. Reserve at least 1/2 cup pasta cooking water.
  2. Blend new butter, new parmesan, pasta cooking water, and optional cauliflower (for flavor depth) 1-2 minutes until smooth.
  3. In a saucepan over medium-low heat, add cooked pasta and Alfredo sauce. Stir 1-2 minutes until thickened and heated through.
  4. Add salt and finely ground pepper to taste.

Makes 2 servings

Cauliflower, New Butter & New Parmesan in a Blender Jar
Cauliflower, New Butter & New Parmesan in a Blender Jar
Pasta Cooking Water in the Alfredo Blender Jar
Pasta Cooking Water in the Alfredo Blender Jar
Finishing Fettuccine Alfredo in a Saucepan
Finishing Fettuccine Alfredo in a Saucepan
Fettuccine Alfredo Topped with Tomatoes & Parsley with Broccoli
Fettuccine Alfredo Topped with Tomatoes & Parsley with Broccoli
Fettuccine Alfredo Topped with New Parmesan & Parsley with Broccoli & Leeks
Fettuccine Alfredo Topped with New Parmesan & Parsley with Broccoli & Leeks
Fettuccine Alfredo
Fettuccine Alfredo

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Notes from Craig

Select toppings: diced tomatoes, new parmesan, cooked mushrooms, parsley, and black pepper.

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