Creamy Fettuccine with Lemon Garlic Alfredo , Zucchini, Arugula and Coconut Bacon Chips

RECIPE BY ALEXANDRA PASKA OF@PLANTBASED.TRAVELER

Creamy, comforting, and so satisfying with that added crunch from Coconut "Bacon"!

Ingredients: 
  • 1/2 block extra firm tofu (about 7 oz/200 g) 
  • 1/2 cup raw cashews, soaked and rinsed 
  • 2 tbsp nutritional yeast
  • 1 tsp salt, garlic and onion powder each
  • 1 to 1,5 cups of pasta water 
  • Juice of 1 lemon 
  • 1/4 cup of vegan cream cheese (optional but recommended for extra creaminess) 
  • 1 large lemon and some lemon zest. 
Steps
  • Cook pasta according to package directions and reserve about 2 cups of pasta water before draining. 
  • Blend all ingredients for the sauce until smooth. Use one cup of pasta water first and add more until sauce reaches your desired consistency. 
  • Add sauce to your hot pasta, and serve with greens, coconut bacon, and some fresh herbs. Enjoy!

 

Coconut bacon chips
  • 1 cup of large unsweetened coconut flakes
  • 1 tbsp of coconut aminos 
  • 1/2 tbsp maple syrup 
  • 1/2 tsp smoked paprika 
  • A few drops of liquid smoke (optional). 

 

Steps
  • Add coconut flakes to a bowl, stir in remaining ingredients until evenly coated. Then spread them on a lined baking sheet, and bake at 350 F for 12-15 min until lightly browned. They will crisp up more as they cool. Enjoy!

Alex is a certified personal trainer and health coach from Germany, currently based in New Jersey, USA. A love for food and travel inspired her to share easy and delicious vegan recipes to
encourage people from around the world to eat more plant-based food.

Instagram: @plantbased.traveler


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