VEGAN LEMON FETTUCCINE ALFREDO

Vegan Lemon Fettuccine Alfredo image

This high-fiber, low-fat, dairy-free version of a comfort classic hits all the right notes: creaminess from the soy cream cheese, big flavor from the garlic, lemon and pepper and cheesiness from the nutritional yeast.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

12 ounces eggless fettuccine
2 cups unsweetened soy or almond milk
4 ounces soy cream cheese
3 tablespoons blanched sliced almonds
3 tablespoons nutritional yeast, plus more for sprinkling
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
1/2 cup loosely packed parsley leaves, chopped

Steps:

Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.
Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.
Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed.
Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.

Nutrition Facts : Calories 520 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Sodium 640 milligrams, Carbohydrate 74 grams, Fiber 6 grams, Protein 22 grams, Sugar 7 grams