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creamy vegan pumpkin pasta “alfredo”

by Jackie Newgent  |  October 21, 2018  |  0 Comments
In need of some carbs … good carbs? You’ve found the right recipe! It’s no fettuccine Alfredo; it’s better! I was loosely inspired by the extra-rich pasta dish to make this Fall twist on it that’s more healthful and more flavorful! Rather than butter and parmesan cheese, I went with extra-virgin olive oil and creamy treenut cheese. You’ll get bonus velvetiness and a boost of color from a mixture of pumpkin puree and vegetable broth. You’ll also love the garlicky accent, crunchy pine nuts, and aromatic fresh basil leaves in this inspired “Alfredo” dish. Pick your favorite pasta shape. Altogether, it’s really, really comforting! You absolutely won’t have leftovers if you’re serving this for four! But since you’ll only use...
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asparagus fettuccine alfredo

by Jackie Newgent  |  May 29, 2013  |  3 Comments
  Makes 4 servings: 1 1/2 cups each Nearly 20 years ago, fettuccine Alfredo was dubbed “a heart attack on a plate” by Center for Science in the Public Interest (CSPI). Catchy name, huh?! Since then, I’ve been asked numerous times if there’s actually a way to make a healthy fettuccine Alfredo—and one that’s still delicious. My answer: sort of! This version is still a luxurious pasta dish, but definitely a better-for-you pick. And no worries; as always, I don’t use fake fat-free or pseudo-anything here. Fresh asparagus, mushrooms, and whole-grain pasta create extra body, color, and savoriness. I’m lighter-handed on the butter, cheese, and cream, while still using the rich stuff … real heavy cream. And now there are...
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