Chef Vikki and Chef Richard compete to cut the fat and calories from the Arenas family’s frozen Fettuccine Alfredo…while keeping the creamy taste the family craves!
FETTUCCINE FAUX-FREDO AND GARLIC BREAD
Prep time: 15
Cook time: 15
For the faux-fredo fettuccine:
1 lb. gluten free brown rice fettuccine (Tinkyada)
2 cans low sodium cannellini beans (or white beans)
2 cups low sodium vegetable stock
4 cloves garlic
½ cup grated Parmesan cheese
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon oregano
1 cup reserved pasta water
½ cup parsley, chopped
For the garlic bread:
½ teaspoon kosher salt
1 garlic clove, peeled
3 slices 12 grain bread
Prepare the gluten free fettuccine:
Fill a large pot with water and bring to a boil. While the water is coming to a boil, you can start preparing the sauce.
Add the pasta to the boiling water and cook until tender, bout 10-11 minutes, or as directed on the package. Once cooked, reserve a few cups of the water the pasta has cooked in, then drain the pasta and set aside.
Make the faux-fredo sauce:
Start by rinsing and draining 2 cans of low sodium cannellini beans. Peel 4 cloves of garlic.
Once your ingredients are prepped, to a high-powered blender or food processor, add the drained beans, 2 cups low sodium vegetable stock, 4 cloves of garlic, ½ cup grated Parmesan cheese, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon oregano. Puree the mixture until a smooth sauce forms.
Heat the sauce:
Pour the sauce into a large pan over medium heat. Make sure the pan is big enough to hold the pasta and the sauce, as you will add the pasta to the pan. Add 1 cup of the reserved pasta cooking water to the sauce. Heat the sauce until it is bubbly and thick, and the flavors come together, about 4-5 minutes.
Make the garlic bread:
In a toaster, or in an oven set to 375°F, toast 3 slices of 12 grain bread. When the bread is toasted, rub each piece with a peeled glove of garlic and sprinkle with ½ a teaspoon of salt.
Slice each piece into 4 triangles, and serve 2 triangles per person.
To assemble and serve:
Add the cooked and drained pasta to the sauce. Toss well and make sure all of the pasta is covered. If you need to thin the sauce, you can add more of the reserved pasta water.
Plate the pasta and generously garnish with flat leaf parsley. Serve with the cut garlic bread.
Per Serving (1/6 of recipe):
Protein: 19.7 g
Carbohydrate: 89.5 g
Dietary Fiber: 11.9 g
Total Sugars: 2.388 g
Total Fat: 6.116 g
Saturated Fat: 2.113 g
Cholesterol: 7.333 mg
Calcium: 227.3 mg
Iron: 5.278 mg
Magnesium: 7.91 mg
Potassium: 363.9 mg
Sodium: 640 mg