FETTUCCINE ALFREDO (VEGAN)

Fettuccine Alfredo (Vegan) image

Provided by BusyBeeHoneyBee

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb fettuccine pasta
2 teaspoons olive oil
1 medium onion, chopped into big chunks
4 garlic cloves, chopped
1/2 cup vegetable broth
2 teaspoons yellow mustard
1/2 cup pine nuts, toasted
2 teaspoons soy sauce or 2 teaspoons Braggs liquid aminos
2 teaspoons chili powder
1 cup nutritional yeast
1/2 teaspoon salt
3 dashes fresh black pepper

Steps:

Prepare pasta according to package directions.
In skillet over moderate heat, saute the onions in olive oil for 3 minutes, until just slightly softened.
Add the garlic, saute for 2 more minutes.
Transfer to a blender, add all the other ingredients and blend away. It should be somewhat smooth, but still a bit grainy.
To make thicker, add more nutritional yeast by the tablespoon. To thin out, add pasta water by the tablespoon.
Drain the pasta and transfer to a plate, spoon the sauce over the top, and add vegetables anf tofu if using.

Nutrition Facts : Calories 461.3, Fat 17.6, SaturatedFat 1.7, Cholesterol 41.5, Sodium 521.2, Carbohydrate 56.4, Fiber 11.7, Sugar 2, Protein 28.1