White Beans fettuccine Alfredo Recipe
By Bb Kitchen
120g GF Fettuccine, tagliatelle, or other pasta (I have made mine using the GF pasta dough recipe of the ravioli (check my previous post)
1 can white beans (I have used Cannellini)
1 pinch of salt
1 tablespoon nutritional yeast
1 teaspoon garlic powder
Oat milk to cover and help the blending
1 If making your own fettuccine, follow the video for ref.
2In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions.
3Put in a blender cup the rinsed beans, the salt, the nutritional yeast, the garlic and cover with oat milk. Blend for 30 sec until you have a smooth cream.
4Save some pasta water. The pasta water is full of flavour and can be used to thin out the sauce.Toss alfredo sauce with fettuccine pasta. Add a little pasta water if it needs to be thinned out.
5 Garnish with parsley and enjoy!
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!