Pasta 'Alfredo'
| 9 |
30 |
391 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
15 min |
8
|
Ingredients
|
454 gm
|
Pasta, Fettuccine, dry
|
|
1 can(s) (13.5 oz)
|
Coconut milk
|
|
3 tbsp
|
Soy sauce
|
|
1/4 cup
|
Almond butter
|
|
2 clove(s)
|
Garlic
|
|
1/2 tsp
|
Hot pepper (chili) flakes
|
|
1 medium leek(s)
|
Leek
|
|
1 medium shallot(s)
|
Shallots
|
|
1 cup
|
Swiss chard
(or kale or spinach)
|
Instructions
Cook pasta, drain and return to pot.
While pasta is cooking, place coconut milk, almond butter, soy sauce, garlic and chili flakes in blender. Whirl to puree.
Sauté leek, shallot and greens in olive oil.
Pour sauce and leek/shallot mixture over the pasta, stir to coat and warm through. Season with salt and pepper and serve.
Note: 1 serving is a 1/2 cup
Nutrition Facts
Per Portion
Calories
391
Calories from fat
149
Calories from saturated fat
92
Total Fat
16.6 g
Saturated Fat
10.2 g
Trans Fat
0
Polyunsaturated Fat
1.5 g
Monounsaturated Fat
3.6 g
Cholesterol
0
Sodium
491 mg
Potassium
412 mg
Total Carbohydrate
50 g
Dietary Fiber
2.8 g
Sugars
2.6 g
Protein
10.4 g
Dietary servings
Per Portion
| Grain |
1.0 |
| Meat Alternative |
0.2 |
| Vegetables |
0.5 |
Energy sources
Recipe from:
7-Day Vegetarian Meal Plan by Karen Gilman
