Recipe | Light Fettuccine Alfredo (Dairy-Free)

My inner foodie spoke to me this afternoon when I was thinking of what I should eat for lunch. Last night, we ate spaghetti so we had a bunch of leftover pasta. I was looking for a recipe that uses almond milk, and lo and behold, I stumbled upon this fettuccine alfredo recipe from Silk. If you're ever in the mood for something creamy (and carb-y), here is a fettuccini alfredo recipe that uses no butter, no heavy cream, and no cheese. Mind-blowing right?

You will need (serves 4)

• 16 oz fettuccine or courgetti (I used spaghetti since that's what I had left.)
• 3 tbsp. olive oil or soy margarine 
• 3 tbsp. flour
• 4 tbsp. vegetable stock or dry white wine
• 2 cups unsweetened soy or almond milk (if it's sweetened, your pasta will have a funny taste)
• 1/4 cup of lemon juice
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. white pepper
• pinch of freshly grated nutmeg
• fresh garnish (optional)

1. Prepare pasta according to package.

2. While pasta is boiling, heat olive oil in a medium saucepan. Add flour and stock and stir for 2 minutes.

3. Add in the remaining ingredients except garnish and stir for about 3 minutes until everything thickens up. 

4. Remove from heat and toss in pasta. 

Have you found any healthy alternatives to classic dishes?

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Emily xx