St. Patty’s Day Recipe: Avocado Alfredo Fettuccine

Avocado Alfredo fettuccine
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For sauce:

One ripe avocado

  • 4 cloves roasted garlic
  • 1/4 cups nutritional yeast
  • 1/4 ups Vegan parm
  • 1 Cup water
  • Salt and pepper to taste

For tofu:

  • 1/2 pound tofu
  • 1 tablespoon oil

For garnish:

  • 1 cup “Dino” kale chopped
  • 1/4 red pepper sliced

Gluten free noodles, cooked in salt water until Al dentate.

Instructions: for sauce combine all sauce ingredients in blender slowly add water blend until desired consistency. Season with salt and pepper to taste. Add more water to send out consistency as desired. If you’re using a vita mix you can blend until the sauce becomes warm if using a regular blender you may not get the same effect.

Cut tofu into bite-size pieces Brownell sides in oil salt-and-pepper to taste.

Medium skillet over medium high heat flash sautéed kale and red peppers until crispy.

When serving create a small nest of noodles in the middle of the plate top with tofu sauce garnish with kale and red pepper. More Parmesan if desired.

Ayinde Howell, founder iEatGrass. Follow him @ayinde on Instagram and Twitter. And check out his cookbook, The Lusty Vegan


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