Known as a heart attack on a plate, this pasta and sauce has become a bit passé. No one really goes for it anymore because we know what we know. But wouldn’t it be nice to indulge in a pasta with a rich creamy sauce now and again? My plant-based version of this iconic dish could be just the thing for you.
Makes 4-5 servings
- 1 cup pine nuts
- 1 tablespoon sweet white miso
- 2 teaspoons red wine vinegar
- 2 cloves garlic, smashed and minced
- 1 tablespoon rice syrup
- 1/4 cup extra virgin olive oil
- spring or filtered water
- 1, 8-ounce package fettuccine
Step By Step Instructions:
To make this sauce, place pine 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, but thick, so do not add too much water. 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 salted water to a boil and cook fettuccine al dente. Drain; do not rinse pasta. Toss immediately with sauce and serve.