By Sara
“Shall I make us a little Christmas Fettuccine?” Christmas Fettuccine has been a tradition in our house for Christmas Eve any time we are blessed to have the evening at home to enjoy. Of course this is enjoyed prior to watching my favorite Christmas movie, “The Holiday” with Kate Winslet, Jude Law, Cameron Diaz and Jack Black. Why do I bring up this movie? One of my favorite parts of the movie is when Iris (Kate Winslet) makes “Christmas Fettuccine” for Miles (Jack Black) on Christmas Eve, after a heart to heart about their relationships gone wrong.
Our first Christmas Eve as vegans my husband and I had a really unhealthy version that just substituted vegan subs for the heavy cream, and of course lots of vegan margarine. This vegan version tasted ok, but I knew I could do better and make it healthier to boot (no sense overindulging on food that is going to have you joining the crowds starting with their gym memberships on January first, amiright?) This holiday meal will actually love you back.
“In the movies we have leading ladies and we have the best friend.” — Arthur Abbott
So treat yourself like the leading lady of your life and protect your health and wellness.
You can cut out the olive oil that is often used in this recipe by using some raw cashews to add some fat, but from a whole food source rather than a processed oil. You will still end up with a decadent-tasting rich flavor, creamy sauce and it’s a fantastic comfort food. Perfect for when you’ve had a rough day, or you just need some comfort food. I have lots of love for this recipe on a special occasion, and hope you will also.
All of this goodness wrapped up in a package without any of the heavy cream, butter or parmesan cheese that most fettuccine alfredo have included.
Christmas Plant-Based Fettuccine: Serves 6
Ingredients:
1 large head of cauliflower
3 1/2-4 cups low-sodium vegetable broth
4 TBSP raw cashews
3/4 yellow onion, roughly chopped
6 cloves of roasted garlic, sliced
1/4 tsp nutmeg (to taste)
1-2 tsp lemon juice and 1 tsp zest
1/4 to 1/2 tsp salt (to taste)
Fresh ground black pepper to taste
1 TBSP diced italian parsley
Instructions:
Cut the cauliflower down into florets and boil these with the cashews, in the vegetable broth uncovered until the cauliflower is very soft, about 15 minutes.
Saute the onion and garlic over medium heat in a hot pan until soft, adding a TBSP or two of water if they start to stick.
Meanwhile, cook the fettuccine noodles in a large pot of water, using plenty of water for the pasta to “swim”. Cook according to directions, and then you can throw out your pasta water – you won’t need any for this recipe.
When done, add the onion and garlic to your blender, along with all the cooked cauliflower and cashews, as well as 1 cup of the cooking broth. Add the nutmeg, lemon juice, and salt. Blend on high until smooth, about 3 minutes. Add a little more broth at a time until you reach your preferred thickness for the sauce. Add pepper to taste, and add most of the lemon zest.
Serve warm, over fettuccine noodles. This is especially good alongside roasted asparagus, peas or steamed broccoli and topped with a pinch of red pepper flakes if you want to kick it up with a little spice. Or throw a handful of kale into the pasta water for the last minute that it cooks for a vibrant green mixed into your pasta deliciousness.
Break out your prettiest pasta dish to proudly place this plant-based fettuccine on your table. Top with the fresh parsley for a little pop of pretty green. Put a tiny bit of lemon zest on top of each serving as well. It is great to have this recipe up your sleeve this time of year to be able to pull together in a few minutes for a delicious and impressive dish to serve to last-minute guests. Then serve alongside a generous portion of your favorite vegetables!
With just a handful of simple ingredients, you’ll have this perfect dish on your table in a flash. Nothing says “Merry Christmas!” or “Happy Holidays!” like a healthy and surprisingly vegan alfredo sauce over some fettuccine noodles. Your waistline will thank you for not going overboard with the calories by making use of the creamy texture that the cooked cauliflower adds. Your healthy vegan lifestyle need not falter during the holidays during your celebrations!
As Miles said: “It’s Christmas Eve and we are going to go celebrate being young and being alive.”
Please comment below if you try this recipe, and let us know what you think. Do you find yourself spooning the sauce from the bottom of the pan into your mouth so as to “reduce your food waste”? Haha! Me too friend!
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Having anxiety about negotiating your first holiday as a plant-based eater? Check out this post for tips to help you sail through the holidays with grace and kindness.
