This version of fettuccine alfredo is lighter than your typical alfredo but packed with just as much flavor!
I am more of a marinara kind of girl but every once in a while I crave a delicious cheesy pasta. I like making my alfredo with less butter and cheese than a traditional alfredo, and replacing fresh cream with coconut cream for a slightly healthier version of this classic italian dish.
3 tbsp of earth balance butter
4 baby bell mushrooms, sliced
3 medium sized cloves of garlic, chopped
1/2 c canned coconut milk
1/2 c of pasta water
1/2 c of Parmesan cheese (feel free to use a vegan 🌱 version)
Salt and pepper to taste (id recommend going very light with the salt because the cheese is salty already!)
Parsley to taste (I did ~ 1 tbsp of chopped parsley)
Finish with a few drops of lemon juice and a light sprinkle of red chilli flakes (optional but I highly recommend it).
Add the butter to your pan and sauté mushrooms under tender
Add garlic and sauté for another 30 seconds or until fragrant
Add coconut milk and cheese and whisk swiftly to incorporate the cheese evenly
Add half a cup of pasta water and keep whisking quickly
Add salt and pepper and let simmer until the sauce slightly thickens
Add pasta to the sauce and turn off the heat; then sprinkle in parsley and a few drops of lemon
Garnish with some more parsley and red chili flakes on top