In this case, it's fettuccine alfredo: I've never had it before!
All I know is that it always looked like a very delicious, creamy pasta dish... which sounds amazing.
So I went ahead to see what all the buzz was about and tried this fine vegan fettuccine alfredo recipe from The Vegan Zombie (hi, Jon!).
|I'm pretty sure my fork was sweating.|
Since I passed on using capers, the end result was still very delicious but the flavor punch was subtle so I simply added a dash or two of salt on my plate. Maybe next time I'll tough it out and try using those darn capers. :)
Click here to see the video for this recipe. Laughs guaranteed.
Another thing, I totally recommend using Italian baked tofu like the recipe calls for because it is delicious. If you can't find any in your grocery store, you can make some yourself at a cheaper price.
|First try at homemade baked tofu!|
|I felt like a pro when I made this, hahaha.|
Nutrition Facts for Sauce
(1/3 of the recipe, noodles not included)
As you can see, it's quite hefty on the fat and calories but I can promise you that traditional fettuccine alfredo dishes that are made with dairy are worse than this one (some sit down restaurants can reach up to more than 1,000 calories!). Two ounces of fettuccine pasta, which is the standard serving, will add about 200 more calories to this recipe.
I ate my share without guilt last night and I enjoyed every bit... and you should, too. ^_^
By the way, mega update here: this Saturday, Rick and I are driving up to San Jose, CA to visit his family for both the 4th of July and his birthday! I'm not sure if I'll be able to whip up any yummy dishes up there but I promise to keep you guys posted with pictures on Facebook, Google+, and Twitter. I will also put together an update post after (or on the evening of) July 5th.
Take care, everyone.