Spicy & Green Fettucine Alfredo

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Holy Love Handles. I just discovered pure vegan foodie gold and it’s in the form of a spicy cashew cream sauce. I actually discovered/made this last week but I have poured/dunked/drizzled/splashed this all over every meal ever since. Wow! There is no stopping me. I think it’s healthy. I really do. But it doesn’t taste like it. That’s a good thing right?

Ok there are 4 parts to this recipe. Don’t be nervous. Some of them don’t even count. Are you still with me? VEGAN FETTUCCINE ALFREDO. That’s right. Keep reading.Ingredients:
Fettuccine (I used a 1/2 spinach fettuccine pasta because it was green, so…)
2 zucchinis spiralized
1 bag Brussels sprouts
1 cup raw unsalted cashews
2 cups boiling water
1 cup cold water
Lotsa Siracha

Olive Oil

Seasonings: the usual suspects – dry basil, dry oregano, garlic powder, smoked paprika, turmeric, salt, & pepper.

Part 1:
Slice your Brussels sprouts, remove ugly outer leaves, drizzle with olive oil, salt & pepper. Spread on a lined baking sheet and pop in the oven 425 degrees for 15 mins. Mix around halfway through.

Part 2: Cook your fettuccine in a well salted and oiled pot of boiling water. Drain. Set aside.

Part 3: Spiralize your zucchinis and sauté in the empty pasta pot with a little bit of olive oil, salt pepper, smoked paprika, lots of dry basil and oregano for just a few minutes. Set aside.

Part 4: CASHEW CREAM!!!
Soak raw unsalted cashews in hot water for at least 30 mins or up to 6 hours. I did 30 minutes because patience is not my virtue. You do what you need to do.

Drain cashews and add to a food processor along with turmeric, salt pepper, & garlic powder.

Pulse and blend while adding water a little bit at a time until you get a nice creamy texture. It will happen so fast.

Remove lid and add Siracha. As much or as little as you like. I went around and around and around for a while. I really like Siracha. See below…

Blend more. And voila! Spicy Cashew Cream Sauce!!!!!

Now for the fun part:
Mix pasta with zoodles. Pour over entire mason jar full of cashew cream sauce.

Place it on a pretty plate.

Cover with your crispy Brussels sprouts. Or don’t. I won’t judge you. Maybe a little.

My love handles have been happy all week! Yours will be too.Enjoy it VEGANLY much!

Originally Posted on: January 26, 2015

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