Fettuccine Alfredo

Hey everyone! Guess what? I finally got a mixer!
My wonderful parents bought me a stand mixer and breadmaker for my birthday! So now I'm back up and running; sorry for the delay!
I've also gotten about 5 more cookbooks since the last post.

Today I'm posting Fettuccine Alfredo from Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger. It's a great book for picky eaters like me.

Also, I didn't realize I spilled flour/starch everywhere until after I took the picture. Whoops!

Fettuccine Alfredo: Dairy, egg, soy, nut, fish, shellfish, and gluten/wheat free.

Yield: 5 servings


  • Two 8-ounce boxes fettuccine or penne pasta (I only used one)
  • 2 tablespoons olive oil
  • 1 teaspoon or desired amount of fresh chopped garlic
  • 1 cup alternative milk beverage (I used rice milk)
  • 4 teaspoons corn, tapioca, or arrowroot starch
  • 1/4 cup chopped fresh parsley (Mine was dried)

  1. Cook noodles according to package directions, stirring frequently to ensure even cooking. Strain noodles and rinse with cold water.
  2. While noodles are cooking, heat the oil in a saucepan and saute the garlic. In a large bowl, whisk together the milk alternative and starch. Pour into the saucepan with the sauteed garlic and oil; bring to a boil over medium heat until thickened.
  3. Rinse noodles with hot water and strain into a bowl. Pour warm sauce over noodles. Sprinkle with parsley or chives.

What I thought: It was pretty good. It was a little bland at first until I added Italian seasoning. It also took quite awhile for the sauce to thicken and it never thickened completely. But overall it was a pretty good alternative to dairy containing alfredo.


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babymates. said...

Yum! I really enjoy your blog. You inspired me to try out some vegan alfredo of my own. My hubby loves alfredo but it's a bazillion calories and dairy gives me tummy-aches. Got all the stuff yesterday, can't wait to try!