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Fettuccine Alfredo

Known as a heart attack on a plate, Fettucine Alfredo is off limits for anyone remotely concerned about their health. Not anymore! My vegan version is luscious, rich and decadent-tasting. 


1 cup pine nuts
1 tablespoon sweet white miso
2 teaspoons umeboshi or red wine vinegar
2 cloves garlic-minced
1 tablespoon brown rice syrup
1/4 cup extra virgin olive oil
Spring or filtered water
1, 8 oz. package fettuccine

To make this sauce, place nuts and miso in a food processor. Slowly add all the liquid ingredients, except water, until well-blended. Add water in small amounts to adjust the consistency. It should be a gently sweet, mild taste. Transfer to a sauce pan and warm gently for about 1 minute, just to cook the miso and oil, but not enough to turn the vinegar bitter. Bring a large pot of water to a boil and cook fettuccine al dente. Drain; do not rinse pasta. Toss immediately with sauce and serve.

NOTE: Sometimes, I finish off this sauce with a small amount of fresh lemon juice squeezed over the whole dish just prior to putting it on the table. 


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