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Prepare to have your taste buds blown away by the goodness that is this lean, green fettuccine alfredo with broccoli and leeks. Made from raw cashews, this sauce has a deliciously cheesy flavor thanks to the addition of white miso paste. When added to recipes, white miso gives an almost cheesy flavor, as well as umami, and a richness that is ridiculously good.
LEAN GREEN FETTUCCINE ALFREDO [VEGAN, GRAIN-FREE]
INGREDIENTS
FOR THE PASTA:
- 8-12 ounces fettuccine/linguine of choice (gluten-free, grain-free, etc)
- 1 tablespoon coconut oil
- 2 small leeks
- 2 heads broccoli
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
FOR THE ALFREDO SAUCE:
- 1 1/2 cups pasta cooking water
- 1/2 cup cashews (soaked 2 hours, drained, rinsed)
- 2 tablespoons lemon juice
- 1 tablespoon white miso
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 2 cloves garlic
- 1 teaspoon sea salt
- Freshly cracked black pepper, to taste
TO TOP:
- Parsley, chili flakes, and lemon
PREPARATION
- Heat oil in a pan over medium heat, then sear leeks until they brown. Turn and brown the other side of leeks.
- After this, add broccoli on top, with 1/2 cup water (this helps them cook!). After a few minutes, mix the leeks, broccoli, and water, and saute until the broccoli is tender (about 10 minutes). Add the lemon juice and salt as they finish cooking.
- While the leeks and broccoli are cooking, cook the pasta in salted water according to packet directions. After cooked, drain the pasta, making sure to reserve the cooking water (this is what will go into the sauce).
- Add all alfredo sauce ingredients to a high-speed blender and blend until super creamy. If you don’t have enough cooking water, feel free to add a little filtered water to get it to the texture you like.
- Add the sauce and fettuccine to the pan with the leeks and broccoli, and gently heat until warmed through.
- Top with parsley, chili flakes, and a squeeze of lemon to taste.
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