Fettuccine Alfredo- Protein Packed & Oil Free!

Where do we even begin to describe how deliciously insane this dish is?! If you loved Fettuccine Alfredo growing up as a kid, or it was a staple throughout your life, and you haven't been able to eat it since going vegan, we have just the recipe for you!

Roz wanted to share with you her Alfredo recipe as it is a big demand her in house; as her fiance LOVES this pasta dish, she was given a challenge to make it and to make it high protein. Not only is this dish super yummy and HIGH IN PROTEIN but it is also OIL FREE!! Only using whole plants and natural fats, you can really indulge in this pasta dish. It's cheezy! It's garlicky! It's creamy! And oh so satisfying!

The silky, smooth sauce is made with white kidney beans, which is what makes this a high protein sauce, and we have added; to really up the nostalgia, tender chick-un strips, sauteed mushrooms and onions, and green peas.

So, on those long, annoying days after work where the thought of making a dinner is going to push you over the edge and give you a mental break down (we all know those days) or on a lazy weekend night where you have the right to something comforting and cozy, this is THE perfect dish! It will hold you tight and say, "everything is going to be OK." It's very fast and easy to whip up, so you can't really find an excuse not to make this.

To watch Roz make this, click here!

You will need:

Makes 4 big servings

Alfredo Sauce

2 cups White Kidney Beans

1 md. White Potato, skin on and cubed

3/4 cup Raw Unsalted Cashews

2/3 cup Nutritional Yeast

1 tbsp. Garlic Powder

1 tbsp. Tahini

1 cup + 2 tbsp of Potato Water

Salt and Black Pepper to taste

Additional Ingredients

1 pkg. (454 gr) Fettuccine Pasta

1 pkg. Gardien "Chicken" Tender Strips, defrosted

2 cups Cremini Mushrooms, sliced

1 sml. White Onion, sliced

1 cup Frozen Peas

1 tsp. Soya Sauce

2 tbsp. Flat Leaf Parsley, roughly chopped for garnish

Cracked Black Pepper for garnish

Fill a large pot of water with salt and bring to a boil. This will be the water to boil your potato and pasta, so make sure the water is SALTY!

Once the water is boiling, add the potato and cook till done, 15 minutes.

Once cooked, scoop out the potato and add it to your high speed blender with the rest of the sauce ingredients.

Blend till smooth.

Taste and adjust seasoning to your liking.

Set aside.

Add your pasta to the boiling pot of water and cook as package recommends.

Turn a pan on to medium high heat and once hot, add your mushrooms with a splash of water and a sprinkling of salt to draw out the moisture to cook the mushrooms.

After 2 minutes, add your onions and cook for another 2 minutes. If your skillet is looking dry, add a little bit more water to keep everything from burning and sticking.

Add your "chicken" tender strips and cook for another few minutes.

Drizzle in the soya sauce and add the peas. Cook till everything is smelling delicious, 2 minutes more.

Once your pasta is cooked, strain it and add the pasta to the pan with the "chicken" and mushrooms mixture.

Stir in the Alfredo sauce and remove from heat.

Plate the pasta and garnish with fresh cracked black pepper and parsley!

Buon' Appetito!!