Creamy Spring Fettuccine Alfredo With Sweet Potato Noodles

Most recipes for a creamy Fettuccine Alfredo are based on parmesan and butter, but over the years cream, cornstarch, and even eggs have been used to thicken the sauce.

Although the traditional Fettuccine Alfredo we know it was "invented" in 1907 by Alfredo Di Leli, the concept of fettuccine with butter and parmesan dates back to the 15th century.

Now, 500 years later, it's about time we have a health-promoting version of this Italian favorite. I've re-worked the Fettuccine Alfredo dish to be completely dairy-free AND flour-free.

For many years now, vegan and plant-based chefs have been using cashews to make creamy white sauces to serve with pasta. It's pretty much a home-run every time. It's very hard to go wrong with cashews.

It's also been popular to make vegetable noodles in place of traditional pasta. Most often it's zucchini noodles that are used to mimic the white appearance of spaghetti, and they're served raw.

Yes, raw vegetables are healthy, and I love them, but when it comes to pasta, I tend to want it to be nutritious, but still warm and comforting. So that's what I've created here: a rich and flavorful Spring Fettuccine Alfredo made with Sweet Potato Noodles!! 

Spring Fettuccine Alfredo With Sweet Potato Noodles

By Chef Katie Mae

Makes 2 servings | Ready in 20 minutes | Stores 5 days in fridge

INGREDIENTS

• 1/2x recipe for Vegan Béchamel Sauce
• 1 large sweet potato (preferably light-colored flesh)
• ½ cup water
• 1 bunch of asparagus, chopped into 1-2 inch pieces
• 1 cup frozen green peas, thawed
• 1 cup fresh basil, thinly sliced
• Black pepper to taste

DIRECTIONS

1. Make the vegan Béchamel sauce and set aside.
2. Use a counter-top spiralizer to spiralize the sweet potato into thin noodles.
3. Add the sweet potato noodles and water to a large sauté pan over medium-high heat. Cover and let cook for 5 minutes, stirring occasionally.
4. Reduce the heat to medium and stir in the asparagus. Return the lid.
5. Wait 2 minutes and then stir in the Béchamel sauce and peas. Leave uncovered and simmer for a couple more minutes, or until the vegetables are tender to your liking.
6. Stir in the basil. Serve promptly and sprinkle with extra black pepper to taste.