The recipe Chloe Cossarelli's vegan Fettuccine Alfredo

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Chloe Cossarelli's vegan Fettuccine Alfredo recipe is a Italian Dinner meal that takes 10 minutes to make. If you enjoy Italian for Dinner, you will like Chloe Cossarelli's vegan Fettuccine Alfredo!

Chloe Cossarelli's vegan Fettuccine Alfredo

Chloe Cossarelli's vegan Fettuccine Alfredo Recipe
Chloe Cossarelli's vegan Fettuccine Alfredo

with a few moderations to original recipe (no oil, spinach instead of kale, more sun-dried tomatoes and using store-bought unsweetened almond milk).

Chloe Cossarelli's vegan Fettuccine Alfredo

What Course Is Chloe Cossarelli's vegan Fettuccine Alfredo?

Chloe Cossarelli's vegan Fettuccine Alfredo is for Dinner.


How Long Does Chloe Cossarelli's vegan Fettuccine Alfredo Recipe Take To Prepare?

Chloe Cossarelli's vegan Fettuccine Alfredo takes 25 minutes to prepare.


How Long Does Chloe Cossarelli's vegan Fettuccine Alfredo Recipe Take To Cook?

Chloe Cossarelli's vegan Fettuccine Alfredo takes 10 minutes to cook.


How Many Servings Does Chloe Cossarelli's vegan Fettuccine Alfredo Recipe Make?

Chloe Cossarelli's vegan Fettuccine Alfredo makes 6 servings.


What Are The Ingredients For Chloe Cossarelli's vegan Fettuccine Alfredo Recipe?

The ingredients for Chloe Cossarelli's vegan Fettuccine Alfredo are:

1 pound fettuccine noodles
Sea salt & freshly ground black pepper
1 10 ounce pkg. frozen spinach
6 ounces shiitake mushrooms, stemmed and thinly sliced
12 sun-dried tomatoes, chopped
Almond Alfredo Sauce, recipe follows
1/4 bunch parsley, leaves picked and roughly chopped

Almond Alfredo Sauce:

1 1/2 cups unsweetened almond milk
1 large yellow onion, roughly chopped
3 cloves garlic, minced
1/2 T. mellow white miso paste


How Do I Make Chloe Cossarelli's vegan Fettuccine Alfredo?

Here is how you make Chloe Cossarelli's vegan Fettuccine Alfredo:

Cook the fettuccine according to package directions.In a large skillet, saute mushrooms in a little water over medium-high heat. Cook until they are soft and lightly browned.Cook spinach according to package directions and drain.Toss the fettuccine with the mushrooms, spinach, sundried tomatoes and Almond Alfredo Sauce. Garnish with chopped fresh parsley and serve hot.For Almond Alfredo Sauce:In a large skillet, saute the onions with a little water, salt and pepper until soft and translucent. Add the garlic and let cook a few more minutes. Remove from heat and set aside.Put the almond milk into the blender and process with the onion mixture and miso. Season with salt and pepper to taste. Before use, heat the sauce over a very low flame until hot.Number of Servings: 6Recipe submitted by SparkPeople user INFORM55.


What's The Nutritional Info For Chloe Cossarelli's vegan Fettuccine Alfredo?

The nutritional information for Chloe Cossarelli's vegan Fettuccine Alfredo is:

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 317.8
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 546.6 mg
  • Total Carbs: 64.5 g
  • Dietary Fiber: 5.2 g
  • Protein: 12.3 g

What Type Of Cuisine Is Chloe Cossarelli's vegan Fettuccine Alfredo?

Chloe Cossarelli's vegan Fettuccine Alfredo is Italian cuisine.


What Dietary Needs Does Chloe Cossarelli's vegan Fettuccine Alfredo Meet?

The dietary needs meet for Chloe Cossarelli's vegan Fettuccine Alfredo is Vegan


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