Strips
6
Servings
Vegan
Fettuccine Alfredo with Strips
Ensemble Strips served over fettuccine noodles in a creamy vegan Alfredo sauce. Garnished with parsley.
Cooking Instructions:
- Heat olive oil in a large pan over medium-high heat; pat Ensemble Strips dry and place into hot pan, frying each side until golden brown; hold warm
- In same pan, add cauliflower and cashews and saute for 4 minutes until lightly browned; add garlic and onions, cook for 1 to 2 minutes until fragrant
- Add the vegetable stock, black pepper and kosher salt; bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork
- Carefully transfer contents to a blender and blend on high until a smooth sauce forms
- Bring a large pot of salted water to a boil; add fettuccine noodles and boil until al dente; drain, reserving ½ cup of pasta water, and place back into pot
- Pour 5 cups of vegan alfredo sauce and reserved pasta water into the pot and mix until the noodles are well-coated
- Twirl into 6 bowls or plate and spoon a little more sauce over the top; place 2 Ensemble Strips on top of sauce and sprinkle with chopped parsley
Ingredients:
- 1 lbs fettuccine noodles
- 12 ea Ensemble Strips
- 5 ea garlic cloves
- 1 cup onion, chopped
- 6 cups cauliflower florets, chopped
- 4 Tbsp olive oil
- 1 cup cashews, raw, unsalted
- 2 cups vegetable stock
- ¼ tsp black pepper
- 2 tsp salt
- 1 cup parsley, chopped
