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Cookies To Kale

Vegan Fettuccine Alfredo Cooking Recipe!

July 26, 2017 by admin

Ever get a crazy craving for Italian food? I do all the time. It’s actually one of my favorite types of cuisine!

I’ve also always loved creamy sauces. The heavier the better! Unfortunately, eating  all of those white carbs, fatty sauces, and cheese toppings, will not lend to my wedding dress fitting the way I would like  (did I mention I’m getting married in 5 months?!?!?!)

Fortunately, eating this is absolutely wedding dress approved….

Vegan Fettuccine Alfredo

Kale
Print Recipe
Prep Time 3 mins
Cook Time 20 mins
Total Time 23 mins
Course Main Course
Cuisine Vegan

Ingredients
  

  • ½ large head cauliflower (cut into large flowerettes)
  • 1-2 cups milk of choice (unsweetened almond, coconut etc.)
  • 1 clove garlic
  • salt and pepper
  • 1 zucchini (spiralized, or simply sliced into thin disks)
  • toppings of choice (I used roasted red pepper and artichoke hearts)
  • Optional :Nutritional Yeast or Parm. cheese

Instructions
 

  • In a large pot, steam cauliflower and garlic clove.
  • Once cauliflower is steamed through, drain water, and transfer to a blender.
  • Add ½-1cup of coconut milk, salt and pepper and blend on high.
  • To get desired consistency and taste, add more milk/ salt and pepper.
  • Blend until a smooth sauce is created.

Notes

it will be hot in the blender, make sure you properly cover to avoid back splashing!
Keyword Vegan Fettuccine Alfredo Recipe

Spray a skillet with nonstick cooking spray. Add zucchini and chosen toppings. Cook until warm hot.

**To create noodle like zucchini, I use a Paderno Spiralizer. It is DEFINITELY worth getting!

Transfer zucchini etc. to a plate. Top with desired amount of cauliflower sauce.

ENJOY!!!

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