Fettuccine Alfredo
1 tablespoon oil (whatever kind you like)
8 (or more, or less) mushrooms, chopped
5 (or more, or less) cloves garlic, minced
1/2 cup coconut milk (you want the creaminess here, so I wouldn't recommend using soy milk)
some vegan soy parmesan (I've never actually used this, but I just thought it would be good)
about 1/4 teaspoon nutmeg (makes the recipe - don't leave out!)
1/2 - 1 teaspoon black pepper (freshly ground is best)
You can also add some lemon juice to the sauce, freshly squeezed is best, or garnish with lemon wedges
salt to taste
Saute the mushrooms and the garlic in a pan over med-low heat, until it looks yummy. Separately, bring the coconut milk to a boil over the lowest heat possible, and as soon as it starts boiling, add the parmesan, nutmeg, and pepper, (lemon too if you'd like) and remove from heat. Mix it all together.
Add the coconut sauce to the mushrooms/garlic and simmer on lower heat until the sauce reduces. Make sure to stir it constantly or else it WILL burn. Just stir until it comes to a consistency that looks like alfredo sauce, and serve immediately over fettuccine noodles. I like to use black pepper fettuccine, but any kind it good!
This recipe is awesome! Tastes as good as it sounds.
SO HOW'D IT GO?
This turned out really good.... I didn't use vegan parm but added a little nutritional yeast to thicken it up a bit.
This was good. I liked the creaminess of the sauce. I used one cup of coconut milk, and instead of parmesan I used nutritonal yeast. Also, no mushrooms, so I added red peppers. I put it on SoyBoy green ravioli.
This impressed me, it really tastes like alfredo! I couldn.t taste the coconut, though I love coconut milk, so it would have
been alright. I used a whole can of milk, about eight garlic cloves and 12 mushrooms. I added a little salt and a few sprinkles of onion powder. I made the almond/yeast 'parmesan' and it was delicious together :D Definitely a keeper.
I actually really didn't like it, and neither did my fiancée. Too bland. :|