Vegetable Fettuccine Alfredo
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By A Bassett
Vegetable Fettuccine Alfredo
8 steps
Prep:10minCook:1h
Dairy free and gluten free vegetable fettuccine alfredo. This is in no way an authentic recipe; it's just a meal that I enjoy. I like to add bratwurst (boiled then pan-fried in white wine) when I'm really looking for some comfort food.
Updated at: Thu, 17 Aug 2023 02:31:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories440.7 kcal (22%)
Total Fat24.3 g (35%)
Carbs41.3 g (16%)
Sugars5.1 g (6%)
Protein12.6 g (25%)
Sodium217.6 mg (11%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Alfredo sauce
Step 1
Melt butter and briefly cook garlic until fragrant
Step 2
Add half and half and cayenne. Cook on medium low with cover off. Simmer until homogenous and reduced.
Vegetables
Step 3
Saute frozen vegetables on high heat until browned and cooked through. Add small amounts of wine occasionally to deglaze the pan/cook down.
Pasta
Step 4
While sauce and vegetables are cooking, begin boiling water (add salt to taste)
Step 5
When vegetables and sauce are almost finished, add pasta and cook to desired texture
Assemble the dish
Step 6
Add the parmesan to the finished sauce, stir, and remove from heat
Step 7
Drain finished pasta
Step 8
Stir sauce, vegetables, and pasta together and serve. Add black pepper to taste.
Notes
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