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Vegetarian Fettuccine Alfredo Recipe
Ingredients
- 150 g dried fettucine
- Splash olive oil
- 50 ml double cream
- 50 g parmesan or vegetarian alternative, grated, plus extra to serve
- 50 g butter
- Handful flatleaf parsley roughly chopped
Instructions
- Bring to boil a salted water in a large
pan and cook the fettuccine for 7 minutes, or until a little underdone. Drain the pasta reserving 200ml water. Toss the pasta with flaky sea salt, freshly ground black pepper and a splash of olive oil to stop it sticking. - In a heavy-based
frying pan put the cream, cheese and butter and bring to heat, deep for a few minutes and stir over medium heat. Pour in the reserved pasta cooking water and bring to the boil. Season generously and stir in the cooked pasta. - Slowly simmer the pasta in the sauce, stirring, for 4 minutes. The sauce may look a little runny at first, but it will thicken and become coating consistency as it cools. Turn off the heat, let the pasta stand for 1 minute, toss through the parsley, season to taste and serve in
bowls with extra parmesan. - NOTE: Add Pesto for beautiful green pasta
Notes
Inspired By: Delicious Magazine
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