Fast Easy Fettuccine Alfredo Non Dairy Recipes

Steps:

• Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
• Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
• Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
• Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
• Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
• Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
• Enjoy!

Steps:

• In a medium heatproof bowl, pour the boiling water over cashews and let sit for 15 minutes, then drain.
• In a blender or food processor, combine the soaked cashews, water, onion, nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice. Blend until smooth.
• Pour the sauce over the cooked pasta and toss to coat.
• Garnish with parsley.
• Enjoy!

Steps:

• In a large skillet melt butter over medium heat.
• Add garlic, saute 1 minute.
• Stir in 3/4 cup cream. Stirring constantly, cook over medium heat 2-3 minutes.
• Add Fettuccine to skillet.
• Stir in remaining 1/2 cup cream, cheese, pepper and parsley; cook, stirring, 1 minute.
• If desired, serve with additional cheese and pepper. I like to throw in some cooked shrimp at the end.

Steps:

• In a food processor or blender, place all of the ingredients, except the soy parmesan cheese, and blend for 2 minutes to form a smooth puree.
• Transfer the mixture to a small saucepan and cook over low heat while stirring constantly until warmed through (I turned it up to medium and it was fine).
• Remove the saucepan from the heat and stir in the soy parmesan cheese.
• Taste and adjust the seasonings, as needed.
• Use as a sauce for pasta, vegetables, or grains.

Steps:

• Prepare fettuccini according to package directions. While pasta is boiling, heat olive oil or margarine in a medium saucepan. Add flour and wine or stock and cook and stir for 2 minutes. Stir in Silk and remaining ingredients, except parsley. Bring to a simmer and stir until thickened, about 3 minutes. Remove from heat. Add salt and pepper to taste. Toss with cooked pasta, arrange on 6 plates and sprinkle each serving with fresh parsley. Serve while warm. Note: Add 1 cup of grated Parmesan cheese to sauce if desired. (The recipe will no longer be lactose-free) Serves 6 Preparation Time: 20 minutes