Fettucini No-fredo

[omly]

My sister recently learned that she is not supposed to have dairy (though lots of protein). As a result I have been looking into non-dairy recipes for her to try. Below is the original vegan recipe for "Fettucini No-fredo", but I adapted it to include chicken (lightly browned first) and broccoli spears (steamed) at the last second. This means you will end up with less extra sauce at the end. Also as we had no lemon juice, I omitted it.

Final verdict? No it is not exactly the same, but still quite tasty. I may be slightly biased by the fact that I love all things to do with sesame though.

Posted on http://domesticaffair.blogspot.com/ Friday, October 14, 2005
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Fettucini No-fredo

You want pasta with a rich alfredo-like sauce but without the dairy? No problem! I'm glad to say I've figured it out.

1/2 lb. package fettucini (or buckwheat/kamut/spelt soba noodles for the wheat-freebies)

3/4 cup pureed onion (about 1 small-medium onion)
3 cloves garlic. grated or pressed
1 tbsp. oil
1 1/2 cups soymilk (unsweetened pref.)
3/4 cup tahini
2 tsp. sea salt
fresh ground pepper to taste
1/4 cup finely chopped fresh parsley
2 tbsp. lemon juice

Put a large pot of water on to boil. Get started on sauce (see below), but add noodles and a few shakes of salt once water has come to a boil. Cook pasta until al dente, then drain and set aside.

In a large saucepan or skillet over medium-high heat, saute onion and garlic in oil for about 8 minutes, stirring often to prevent browning. Stir in soymilk, tahini, salt and pepper. Turn heat down a little cook for 5 minutes more. Add parsley and lemon juice and heat for just another minute.

Mix pasta into sauce just until everything is evenly distributed (I predict there'll be extra sauce). Serve hot, garnished with additional parsley. Serves 3 (or so). If you have leftovers, drizzle on a little more soymilk when you're reheating.

Comments

[nabisprinkles.livejournal.com]

Mmmm, that looks good.