Fettucine alfredo is one of those universally beloved comfort foods. But common diet restrictions make eating it a no no. Enter gluten-free pasta with this rich, creamy, dairy-free sauce. Now you can have your pasta and eat it too, completely guilt free!
12 oz fettuccine (make at home, or use Trader Joe’s gluten-free brand)
2 cups unsweetened soy or almond milk
4 oz soy cream cheese
3 Tbsp blanched sliced almonds
3 Tbsp nutritional yeast, plus more for sprinkling
1 tsp finely grated lemon zest
Kosher salt and freshly ground black pepper
2 tsp extra-virgin olive oil
3 cloves garlic, finely chopped
1/2 cup loosely packed parsley leaves, chopped
1 cup peas
Boil fettuccine according to package directions. Strain, reserving 1 cup of the water.
Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.
Boil peas for 5 minutes or until cooked
Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini, peas, and parsley and toss to combine. Thin out with a little more pasta water if needed.
Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.