I’m about to knock your socks off…
If you would have ever told me that a creamy vegan “alfredo” would have tasted as good, if not better, than a regular alfredo sauce, I would have laughed. But this made for the most perfect, tasty date night dinner with my husband.
Of course I had to top the pasta off with some fresh herbs from the garden. My italian parsley is coming through in an abundance!
Creamy Fettuccini Alfredo with Turkey Meatballs
Ingredients
1 box gluten-free fettuccini noodles
1 box gluten-free turkey meatballs (about 12 small ones)
1 c. cashews (quick boiled or soaked overnight)
3 tbs. nutritional yeast
1 tsp. olive oil
1/2 C. water
1/2 C. unsweetened canned coconut milk
1/2 lemon squeezed
1 tsp. white wine
1 1/2 tsp. sea salt
1 tsp. pepper
1 tsp. garlic powder
1 shake of cayenne pepper
1 1/2 tbs. chopped italian parsley
Directions
Begin cooking GF turkey meatballs (mine were from frozen and required baking)
Boil noodles according to the box directions
Meanwhile to make the sauce:
Place all ingredients in a blender and blend well.
*Taste the sauce and add in more salt or water accordingly. My first round of this came out a little sweet, so I added in more garlic, salt, pepper, nutritional yeast and water.
Warm the sauce in a stove top pan.
Once the noodles are ready, in a mixing bowl, combine noodles, parsley and the sauce. Serve on a plate and top with the turkey meatballs.
ENJOY!
Wellhaus 