What do you get when you try to put a less filling, vegan twist on a tradional fettucine alfredo? Hint, it’s this recipe.
My boyfriend loves heavy, creamy, cheesy pasta’s and I really cannot stomach more than a bite of that kind of stuff. I also wanted to try and put more flavor into it with rosemary. So basically, I cut out the calories from the heavy cream and overload of cheese and made an ultra unique pasta dish that any pasta lover would enjoy. It’s called sweet rosemary because I used cipollini onions, which are slighlty sweeter than normal onions. But It’s not an overwhelming flavor. I think you guys are gonna like! Serves 2-3.
Here’s Out It’s Done
Ingredients:
2 cipollini onions
3 cloves garlic
2 1/3 cup almond milk (non-sweetened/unflavored)
1 cup vegetable broth
1/2 cup grated parmesan cheese
1 large sprig rosemary
1 tsp lemon zest
I package spinach linguine
Salt, Pepper, Olive Oil
Directions:
Cook spinach fettucine according to package directions. Meanwhile, heat 1 tbs oil in a medium sauce pan over medium-low heat. Add chopped onions and garlic and cook for 4-6 minutes until soft.
Stir in almond milk, vegetable broth, rosemary and lemon zest. Simmer for 10-15 minutes.
Stir in grated parmesan cheese and stir with well. Cheese will slightly thicken the sauce. Simmer for 5 minutes more. Add salt and pepper to taste and serve over fettucine.
Mangia!
By Bianca