Creamy Fettuccini Alfredo with Turkey Meatballs (Dairy-Free + Gluten-Free)

a dish of creamy fettuccine alfredo that is gluten free and dairy free

I'm about to knock your socks off...

If you would have ever told me that a creamy vegan "alfredo" would have tasted as good, if not better, than a regular alfredo sauce, I would have laughed. But this made for the most perfect, tasty date night dinner with my husband.


Of course I had to top the pasta off with some fresh herbs from the garden. My italian parsley is coming through in an abundance!

Creamy Fettuccini Alfredo with Turkey Meatballs

Ingredients

1 box gluten-free fettuccini noodles
1 box gluten-free turkey meatballs (about 12 small ones)

1 c. cashews (quick boiled or soaked overnight)
3 tbs. nutritional yeast
1 tsp. olive oil
1/2 C. water
1/2 C. unsweetened canned coconut milk
1/2 lemon squeezed
1 tsp. white wine
1 1/2 tsp. sea salt
1 tsp. pepper
1 tsp. garlic powder
1 shake of cayenne pepper

1 1/2 tbs. chopped italian parsley

Directions

Begin cooking GF turkey meatballs (mine were from frozen and required baking)
Boil noodles according to the box directions

Meanwhile to make the sauce:

Place all ingredients in a blender and blend well.

*Taste the sauce and add in more salt or water accordingly. My first round of this came out a little sweet, so I added in more garlic, salt, pepper, nutritional yeast and water.

Warm the sauce in a stove top pan.

Once the noodles are ready, in a mixing bowl, combine noodles, parsley and the sauce. Serve on a plate and top with the turkey meatballs.

ENJOY!

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