This recipe really hits the spot when craving some creamy, cheese filled, italian food. Here are a few tips to set you up for success.
Sauteing your garlic and onion helps really bring out the flavor by breaking down some of the cellular structures and releasing taste juices and aromas. But remember, garlic cooks much faster than onions do and over cooked garlic turns bitter and acrid. So get a good saute on your onions then add your garlic, herbs, and spices just long enough to become aromatic before adding the liquids.
Also note it is important to let your sauce simmer after adding the coconut milk for a little while. This evaporates of some of the liquid allowing the sauce to thicken and further develops flavor profile.
Adding some salt and garlic to the bowling water before adding your noodles will give your noodles more flavor and cause them not to water down the dish. Some people may be off put by the extra salt. But if you love flavor, give it a try.
Sugars and acids break down under heat, so to maintain a bit of tanginess from the vinegar and the sweet from the pumpkin make sure you add these ingredients near the end of the cooking process. That being said… if this recipe or any recipe it too sweet of too sour just cook it a little longer. These flavors with neutralize some and you may be able to save your dish!
and and Enjoy and let me know what you think!!
Friendly Fettuccine Alfredo
After starting to eliminate foods and change my diet I found I really missed some foods. Particularly buttery, creamy, cheese filled italian food. One of my favorites was fettuccine alfredo. After some trial and error I created a recipe that hits the spot.
- 1 tbsp White Wine Vinager
- 1 cup Pumpkin Puree Organic BPA free
- 1 cup Parmesan Cheese Soy free, Dairy free (I used Earth Island Follow Your Heart Cheese Alternative)
- 6 TBSP Butter Substitute Soy free, Dairy free (I use earth balance soy free)
- 1 can Unsweetened Coconut Milk Full fat, Organic, BPA free
- 8 oz Edamame Fettuccine Pasta Other pasta substitutes are fine as well
- 1 whole Yellow Onion
- 4 cloves Garlic
- 1/3 cup Plain Almond Yogurt I used Wegmans store brand
- 1/4 tsp Xanthan Gum
- 3 whole Chicken Breast Hormone free
- 1 tsp Basil Dried
- 1/4 tsp Parsley Dried
- 1/2 tsp Oregano Dried
- 1 pinch Rosemary
- 1 pinch Thyme
- 2 tsp Salt
- 1 tsp Pepper
Add butter to a medium sized saucepan. Allow butter to melt on medium low while chopping garlic and onion.
Once butter has melted, add onions and saute till translucent (about 5 minutes).
Now you can add the garlic, basil, parsley, oregano, rosemary, and thyme. Saute until fragrant (about three minutes)
Once fragrant, it is time to add the full fat coconut milk and yogurt.
Allow your sauce to simmer (stirring occasionally) while you cut your chicken breasts into bite sized piece. Season with salt, pepper and italian seasonings of choice. (I just used some garlic powder, oregano, and basil)
Add some coconut oil to a medium sized skillet and allow oil to raise to medium heat. Once oil is warm add your seasoned chicken breasts and cook until the internal temperature of the largest pieces reaches 165 degree F. Remove from heat.
Boil water and cook pasta as box directs.
As this point you can now add the pumpkin, parmesan cheese, white wine vinegar, and xanthan gum to your alfredo sauce. Stir continuously till all ingredients and melted and combined. Reduce heat to low.
Drain and add pasta to sauce. Salt and pepper to taste. You may mix in check or add to top at this point.