Vegan Fettuccine Alfredo

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  • Yield: 4-6 servings

Ingredients

1pound fettuccine
2tablespoons olive oil
1large onion, chopped
3-- cloves garlic, minced
1cup raw cashews or blanched almonds
2cups water
2teaspoons white miso paste, optional
1tablespoon lemon juice
1teaspoon sea salt
1/4teaspoon freshly ground black pepper
-- chopped fresh Italian parsley, for garnish

Instructions

 

Bring a large pot of heavily salted water to a boil. Add fettuccine and cook according to package directions. Drain and return to pot.
Meanwhile, heat oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.
In a blender, combine onions and garlic, cashews, water, miso paste if desired, lemon juice, salt, and pepper. Process on high until very smooth, about 2 minutes.
Toss hot pasta with sauce until noodles are evenly coated. Adjust seasoning to taste. If sauce gets too thick, add a little water, 1 tablespoon at a time. Garnish with parsley and serve.
*If you are not using a high-powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream.
 
Reprinted with permission from Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way by Chloe Coscarelli, Free Press, 2012
  • Ines Di Lelio

    HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS
    NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference of your article (for which I thank you), I have the
    pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the
    creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the
    “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared
    in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria”
    of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.

    More specifically,as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio
    concerned about the lack of appetite of his wife Ines, who was pregnant with my
    father Armando (born February 26, 1908).

    Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and
    in 1943, during the war, he sold the restaurant to others outside his
    family.

    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose
    fame in the world has been strengthened by his nephew Alfredo and that now
    managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in
    1927 by two well-known American actors Mary Pickford and Douglas
    Fairbanks (in gratitude for the hospitality).

    See also the website of “Il Vero Alfredo”.(with news also about franchising).

    I must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo – Alfredo di Roma”.

    I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is
    in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.

    Best regards Ines Di Lelio