I have tried several different recipes for a vegan "fettucini alfredo" type recipe. Sometimes I just get a hankering for something creamy and carbohydrate-rich like that dish, but don't want all the fat and salt from having the real thing. However, the recipes I have found are always lacking something! They are pretty devoid of flavor. So this recipe is my attempt to rectify that, and provide you with a truly scrumptious creamy pasta recipe that you (and your children) will love!
You can make this with any kind of pasta- gluten-free, whole wheat for more fiber, or fun shapes for kiddos. I used linguine as it gives it more of the fettucini feeling. I also used regular pasta, although I tend to use whole grain more often. Regular pasta is actually not as bad for us as we think, though!
Apparently, most pasta, especially if cooked al dente or left more firm, passes through us with less absorption than say white rice or bread. So even though there is little fiber, it produces less of a glucose spike in our blood after a meal.
What I believe sets my recipe apart is the use of mushrooms, which give a very umami flavor, sundried tomatoes to add lightness, and miso, to add that fermented cheesy flavor. Many recipes go wrong here and use nutritional yeast, which is not quite strong enough to carry the cheesy fermented flavor through the whole dish (it gets lost in the sauce).
It's also a bit spicy if you use the full amount of red pepper flakes. I love a good spicy pasta! If you aren't a fan of spice, or have kids, I would recommend leaving this ingredient out.
Last but not least, don't forget the basil! It adds antioxidants and a fresh taste that you just can't beat.
Give it a try and let me know how it turns out!
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