by Buffy Ellen
Would I be biased if I was to say this is the world’s best fettuccine alfredo? Because friends… it is. I know the word lean may conjure up images of overly bronzed body builders at Golds Gym. But this fettuccine is lean – as in beautifully streamlined, light and toned, totally hot/fit/smoking – with curves in all the right places. I’ve literally made this fettuccine about 100 times the past week. Ok, exaggeration, but if you were to ask me if I’d eat this every night for dinner I’d say yes. Please, yes. Are you ready for this? Andiamo...
A few weeks back, we were reviewing what recipes you guys enjoy most, and after the sweet treats like this 5-Ingredient Chocolate Fudge and easy afternoon snacks like these Lemon Thyme Cupcakes, what came up top was mid-week dinners. You know, those meals you turn to when it’s 6:30 pm, you’ve just arrived home from work, the fridge is looking bare, but you can’t quite bring yourself to dial up for Thai. Funnily enough, these are the recipes I’m totally loving right now too. I know, I write a food blog and all, and spend most the week devising / making / photographing / dreaming about food. But come 6pm on a Mon/Tues/Wed… and all I can think about is: what am I possibly going to make for dinner that (a) meets my yes-that-was-tasty-enough tendencies, and (b) I can finish before Mila loses it and eats all the toast in sight.
In come my 20-minute dinner wonders. I’m loving pasta lately – it’s perfect for our 20 minute task, and there are so many high-vibing pastas available these days, so there’s no reason to be eating the refined white wheat stuff anymore. Take your favourite classy pasta, add a delicious but healthy sauce, and stack in a tonne of veggies, and you’ve got my (and, hopefully your) perfect dinner. Yes, here are just a few reasons you’re going to love this Lean Green Fettuccine Alfredo...
If you put one recipe on your to make list this week, let it be this. I 100% know you are going to love it. Let’s do this.
Whaat... White Miso?
So what's the secret ingredient huh? White miso! White miso is, like regular brown/dark miso, made from soy beans which have been fermented over a long period of time. White miso however, adds in rice to the fermentation, giving a whiter, sweeter, milder, and smoother taste. When added to recipes, it gives an almost cheesy flavour, as well as umami, and a richness that is ridiculously good. Combine that with the other ingredients in our alfredo sauce, and prepare to be taste-bud-blown-away.
The actual colour of white miso varies depending on the percentage of soy bean to rice, as well as how long it's fermented for, and general batch-to-batch variation (especially if it's organic). I use this white miso from our store here, brewed by a sweet Japanese couple who make it in the traditional manner as is done in Japan. But here, locally. How great is that? It's perfect in creamy sauces like this one, but also great on toast topped with avocado and tomato. Or added to sweet recipes to add a slightly cheesecakey flavour (more of those soon). We ALWAYS have a jar in our fridge and I highly recommend it. Plus, it's a fermented food, so a great way to improve your gut health by populating it with lots of good beneficial bacteria.
If you make this deliciously creamy Lean Green Fettuccine Alfredo, share a pic with me over on Instagram! Tag @begoodorganics and hashtag #begoodorganics so I can come find you. You can also share your pics over on my Facebook page anytime under my latest post, or leave me a comment below. You know I love sharing your remakes on my social media each week, and I'd love my next feature to be you.
Have a wonderful weekend - it's a sunny beautiful Saturday here in NZ. And til next week, stay happy and well.
PS If you like this recipe, pin it on Pinterest (hover over any of the pics and click PIN), share it on Facebook (or Twitter), or post your recreation on Instagram. As you know, I publish all my recipes here on the blog for free, so if you wanted to share them with your loved ones, I would absolutely love that. here, and don't miss my next video by subscribing to my YouTube channel here.
Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.
Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.
Always use certified organic, local and fairly traded ingredients wherever possible
225-340g (8 - 12 oz) fettuccine/linguine1 tbsp coconut oil2 small leeks2 heads broccoli2 tbsp lemon juice1 tsp sea salt
Alfredo sauce1 1/4 c pasta cooking water1/2 c cashews (soaked 2 hours, drained, rinsed)2 tbsp lemon juice1 tbsp white miso1 tbsp olive oil2 tsp dijon mustard2 cloves garlic1 tsp sea saltFreshly cracked black pepper, to taste
To topParsley, chilli flakes, and lemon
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
PS - the plates, linen and tableware I’ve used are from Citta Design.
PPS - some of the links above are affiliate links which means we do earn a small amount if you choose to use them. Please know I would only recommend things I genuinely use and love. If you choose to use these links, thanks so much for your support and helping keep Be Good Organics running!
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
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I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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