Vegan Fettuccini Alfredo (soy-free, nut-free, grain-free, gluten-free)

What if I said I could make your vegetables taste like fettuccini alfredo ? Would you buy me a co...

What if I said I could make your vegetables taste like fettuccini alfredo? Would you buy me a coffee? Would you bake me a cake? Well you better preheat the oven...

This fettuccini alfredo recipe is:

  • vegan, paleo, whole 30, primal, ceoliac friendly
  •  gluten free
  • GUILT FREE and
  • nut free
  • soy free
  • grain free
  • full of vegetables
  • a source of good fat
  • seed free
  • high in fibre 
It's pretty much my dream come true. Creamy, buttery tasting, but healthy and light somehow. This might be a magical bowl of vegetables but I try not to put a limit on the possible

I hope you give this recipe a try, its a keeper. 

(grain-free, vegan, paleo, whole30, gluten-free)

For the Noodles:
  • 1 large zucchini, spiralized OR you can use real pasta

For the Sauce:
  • 1 large parsnip, peeled and chopped
  • 1 cup cauliflower, chopped
  • 1 large clove garlic
  • Pinch pink salt (or more)
  • Water
  • Squeeze of lemon juice
  • 1 tbsp evoo
  • 1-2 tbsp virgin coconut oil (or more)
  • Fresh black pepper, a few cranks
  • 1/2-1 tsp or more garlic powder
In a small pot, boil together your pieces of parsnip, cauliflower and raw garlic until everything is very soft. Carefully pour out most of the water leaving about 1/2 an inch or a little more in the pan. Grab a hand blender and puree everything in the pot until silky smooth (or transfer to a blender and puree there). 

Add in remaining ingredients and continue to blend until smooth and creamy. Taste! If not buttery enough add more coconut oil and blend till smooth. If the taste is flat add more garlic powder and a little salt, blending. Once satisfied, heat the mixture over medium heat until simmering. Meanwhile, spiralize a large zucchini or prepare pasta. Top with the warm sauce and a few cranks of black pepper. Enjoy!

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