Best 2 Mock Fettuccine Alfredo Recipes
Are you looking for a delicious and satisfying vegan alternative to classic fettuccine Alfredo? We've got you covered with our ultimate guide to the best mock fettuccine Alfredo recipes. We've searched far and wide to bring you the most creative and mouthwatering dishes, using plant-based ingredients that perfectly replicate the creamy, cheesy goodness of traditional Alfredo sauce. Whether you prefer a quick and easy weeknight dinner or a special dish for a special occasion, these mock fettuccine Alfredo recipes are sure to hit the spot. So get ready to indulge in a guilt-free and flavorful pasta experience.
Let's cook with our recipes!
MOCK CHICKEN FETTUCCINE ALFREDO USING WHOLE WHEAT LINGUINE
I created this recipe because DH cannot have milk, cream, or cream cheese. But he can have regular cheese. So, I had a hunk of fresh parmesan in the fridge, and an idea in my head. And this was the result.
Provided by Becky in Wisconsin
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil. When softened add in chicken. Cook until no longer pink.
- While you are cooking the chicken, you should be boiling your water for the pasta. Try to time it when they are done about the same time.
- Remove chicken from pan with slotted spoon and set aside. Keep warm.
- Turn the heat down as to not burn the butter. Add butter to skillet. Let it melt, add the garlic and cook for 1 minute.
- Add the wine or broth.
- Stir in the parmesan cheese until melted.
- Return chicken and the pasta to the "sauce", and toss.
- Sprinkle with parsley and serve.
MOCK FETTUCCINE ALFREDO
My non-eating zucchini husband loves this dish. It's very low carb and low in calories. You can feel good eating this. You can serve as a main dish with a side salad.
Provided by Love2cook32
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Slice zucchini into thin ribbons using a vegetable peeler to create zucchini "noodles".
- Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender yet still with a little crunch, about 7 minutes. Season "noodles" with salt and pepper. Move "noodles" to a plate.
- Melt butter in the same skillet over medium heat; add garlic and cook until fragrant, about 1 minute. Slowly add flour and whisk constantly until mixture is light brown, about 1 minute. Slowly pour in the milk while constantly whisking until a smooth sauce forms, 2 to 3 minutes.
- Stir cream cheese into sauce until melted; add 1/2 cup Parmesan cheese and whisk until blended. Pour sauce of "noodles" and top with 1 tablespoon Parmesan cheese.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 11 g, Cholesterol 26.9 mg, Fat 12.4 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 6 g
Tips:
- Use a good quality Parmesan cheese. The better the cheese, the better the sauce will be. Look for a Parmesan cheese that is aged for at least 12 months.
- Don't overcook the cauliflower. It should be tender but still have a slight crunch to it.
- Use a heavy cream that is at least 35% fat. This will help the sauce to be rich and creamy.
- Add freshly grated nutmeg to the sauce. This will give it a warm, nutty flavor.
- Serve the sauce immediately over cooked fettuccine or your favorite pasta.
Conclusion:
This mock fettuccine Alfredo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your kids to eat their vegetables. The cauliflower is disguised in the sauce, so they won't even know they're eating it. This dish is sure to be a hit with the whole family.
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