• Lean Green Fettuccine Alfredo

by Buffy Ellen 0 Comments

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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...

Would I be biased if I was to say this is the world’s best fettuccine alfredo? Because, friends, it is. No dairy or gluten, and with a secret ingredient!

    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.

    Would I be biased if I was to say this is the world’s best fettuccine alfredo? Because, friends, it is. No dairy or gluten, and with a secret ingredient!

    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...

    • 11 ingredients – and you prob have them all right now.
    • Super versatile – no broc? Try cauli. Don’t like leek? Onion’s your lady.
    • No nasties – regular fettuccine is pretty much a dairy + gluten + saturated animal fat fest (sorry to break it to you). I know it tastes good – I’m addicted too, but this guy’s gonna give you all that pleasure with none of the nasties.
    • Can’t get your kids/partner/self to eat vege? This one’s packed with them, but in such a tasty way they’ll be stealing the extra broc from your plate.
    • That delicious alfredo flavour you love - normally made from butter/cream/parmesan cheese? I’ve managed to recreate almost the exact same thing with the help of a secret ingredient (and no, it’s not nutritional yeast, smarties).

    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.

    Would I be biased if I was to say this is the world’s best fettuccine alfredo? Because, friends, it is. No dairy or gluten, and with a secret ingredient!

    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.

        Would I be biased if I was to say this is the world’s best fettuccine alfredo? Because, friends, it is. No dairy or gluten, and with a secret ingredient!

        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.

        Would I be biased if I was to say this is the world’s best fettuccine alfredo? Because, friends, it is. No dairy or gluten, and with a secret ingredient!

        Would I be biased if I was to say this is the world’s best fettuccine alfredo? Because, friends, it is. No dairy or gluten, and with a secret ingredient!

        Would I be biased if I was to say this is the world’s best fettuccine alfredo? Because, friends, it is. No dairy or gluten, and with a secret ingredient!

        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.

        x Buffy-Ellen

        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.

        Lean Green Fettucine Alfredo

        Would I be biased if I was to say this is the world’s best fettuccine alfredo? Because, friends, it is. No dairy or gluten, and with a secret ingredient!

        VeganVegetarianDairy FreeGluten FreeWheat FreeNut FreeSugar FreeContains Organic IngredientsCruelty Free

        Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.

        Serves 4

        Takes 20 minutes
         
        Make with

        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/linguine
        1 tbsp coconut oil
        2 small leeks
        2 heads broccoli
        2 tbsp lemon juice
        1 tsp sea salt

        Alfredo sauce
        1 1/4 c pasta cooking water
        1/2 c cashews (soaked 2 hours, drained, rinsed)
        2 tbsp lemon juice
        1 tbsp white miso
        1 tbsp olive oil
        2 tsp dijon mustard
        2 cloves garlic
        1 tsp sea salt
        Freshly cracked black pepper, to taste

        To top
        Parsley, chilli flakes, and lemon

        c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

        How to:
        1. Heat oil in a pan over medium heat, then sear leeks until they brown. Turn and brown the other side of leeks. After this, add broccoli on top, with 1/4 c water (this helps them cook). After a few minutes, mix the leeks, broccoli and water, and sauté until the broccoli is tender (about ten minutes). Add the lemon juice and salt, as they finish cooking.
        2. While the leeks and broccoli are cooking, cook the pasta in salted water according to packet directions. After cooked, drain the pasta, making sure to reserve the cooking water (this is what will go into the sauce).
        3. Add all Alfredo Sauce ingredients to a high speed blender (I use this Vitamix here) and blend until super creamy. If you don't have enough cooking water, feel free to add a little filtered water to get it to the texture you like.
        4. Add the sauce and fettuccine to the pan with the leeks and broccoli, and gently heat until warmed through.
        5. Top with parsley, chilli flakes and a squeeze of lemon to taste. Then, as always, enjoy! 
        Notes
        • Make it keto - use zucchini or kelp noodles instead of pasta.
        • Plan on using around 55g (2 oz) to 85g (3 oz) of dried pasta per person as a reasonable serving size. For a female or light meal, towards the lower end is ideal; for active individuals or men, the higher end works well. At the moment we’re a 2 1/4 person family, so I normally cook two large man-sized portions, which means there’s enough for Mila as well. Play with what works for you - as long as there’s lots of vege! If you are wanting to reduce your weight currently, I would recommend the 55g serve for you.
        • I’ve used broccoli to amp up the vege content here, but feel free to use whatever you have on hand - cauliflower, mushrooms, brussels sprouts, would also work well.
        • If you don’t have time to soak your cashews, then simply use my quick soak method - cover them in boiling water for 10 minutes, then drain and use.
        • To make this gluten free, use a bean-based fettuccine like this one in our store here, or a brown rice pasta in any shape like these ones here.
        • To make this nut free, replace the cashews with sunflower seeds (I use these ones here), or watermelon seeds (AMAZING - we stock these ones here in store) for your sauce. Both are great but the watermelon seeds are next level…

        Would I be biased if I was to say this is the world’s best fettuccine alfredo? Because, friends, it is. No dairy or gluten, and with a secret ingredient!

        PS - the plates, linen and tableware I’ve used are from Citta Design

        Click below to pin!

        Lean Green Fettuccine Alfredo - Be Good Organics

        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 Ellen
        Buffy Ellen

        Author

        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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