Kreeli Arocoroc (kreeli) wrote,
Kreeli Arocoroc
kreeli

Fettucine NoFredo with Roasted Butternut Squash



This recipe is NO JOKE. It is every bit as rich & creamy as any non-vegan recipe you've had. It can also be considered soy-free depending on the butter substitute you use, and gluten-free depending on the noodles you use. Mr. T says, "This ain't no diet food, foo'."

Fettuccine NoFredo

1/2 a large butternut squash, peeled and cubed
2 tbsp oil
sea salt & black pepper

enough fettuccine for 6 people

NoFredo Sauce
1/4 cup vegan butter substitute
400mL FULL FAT (don't let me catch you using "light") coconut milk
1 cup blanched almonds, ground into a fine powder
1/2 cup nutritional yeast
4 - 6 cloves of garlic (or more, depending on your tastes), finely minced or crushed
1/2 cup fresh parsley, minced
2 tbsp dry white wine
sea salt & black pepper to taste

Combine the ground almonds and nutritional yeast in a small container with a lid, and shake vigorously to combine. Set aside.

Preheat your oven to 425F. Toss the squash with the oil, salt and pepper and spread in a single layer on a baking sheet and roast for 25 - 30 minutes, until tender and crisped on the edges.

While the squash is roasting, set a large pot of water to boil. Add 1 tbsp salt.

In a smaller saucepan, melt the vegan butter substitute. Whisk in the coconut milk and bring to a low boil over medium heat, stirring constantly. Reduce heat to medium low and let cook until reduced by about one third. By this time your pasta water should be boiling, so add your noodles and stir until the water returns to a boil. Cook according to package directions.

As the fettuccine cooks, begin whisking the almond & nutritional yeast mixture into the simmering coconut milk, a little at a time, making sure there are no lumps. Once it's all incorporated, add the garlic, parsley and white wine, and reduce heat to low. Taste and add salt and pepper as desired.

Once it's cooked to your liking, drain the fettucini, place it in a large bowl, and douse with the sauce. Add the chunks of roasted butternut squash, toss with tongs until just combined, and serve immediately, garnished with a fresh sprig of parsley if desired.

This sauce tends to separate as it cools so you only want to mix it with the noodles right before you plate it; heating the plates in the oven also helps keep the meal looking lovely as it's being consumed - just warn your diners.

Serves 6.
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