Best 2 Mock Fettuccine Alfredo Recipes
Craving a creamy, indulgent pasta dish without the heaviness of traditional Alfredo sauce? Look no further than this collection of Mock Fettuccine Alfredo recipes. These innovative dishes offer a lighter, healthier take on the classic, using a variety of creative ingredients to achieve that signature Alfredo flavor. From the creamy vegan version made with cauliflower to the low-carb option using zucchini noodles and a cashew-based sauce, there's a Mock Fettuccine Alfredo recipe here to satisfy every taste and dietary preference. Get ready to indulge in a guilt-free pasta experience that's as delicious as it is nutritious!
Check out the recipes below so you can choose the best recipe for yourself!
MOCK CHICKEN FETTUCCINE ALFREDO USING WHOLE WHEAT LINGUINE
I created this recipe because DH cannot have milk, cream, or cream cheese. But he can have regular cheese. So, I had a hunk of fresh parmesan in the fridge, and an idea in my head. And this was the result.
Provided by Becky in Wisconsin
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil. When softened add in chicken. Cook until no longer pink.
- While you are cooking the chicken, you should be boiling your water for the pasta. Try to time it when they are done about the same time.
- Remove chicken from pan with slotted spoon and set aside. Keep warm.
- Turn the heat down as to not burn the butter. Add butter to skillet. Let it melt, add the garlic and cook for 1 minute.
- Add the wine or broth.
- Stir in the parmesan cheese until melted.
- Return chicken and the pasta to the "sauce", and toss.
- Sprinkle with parsley and serve.
MOCK FETTUCCINE ALFREDO
My non-eating zucchini husband loves this dish. It's very low carb and low in calories. You can feel good eating this. You can serve as a main dish with a side salad.
Provided by Love2cook32
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Slice zucchini into thin ribbons using a vegetable peeler to create zucchini "noodles".
- Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender yet still with a little crunch, about 7 minutes. Season "noodles" with salt and pepper. Move "noodles" to a plate.
- Melt butter in the same skillet over medium heat; add garlic and cook until fragrant, about 1 minute. Slowly add flour and whisk constantly until mixture is light brown, about 1 minute. Slowly pour in the milk while constantly whisking until a smooth sauce forms, 2 to 3 minutes.
- Stir cream cheese into sauce until melted; add 1/2 cup Parmesan cheese and whisk until blended. Pour sauce of "noodles" and top with 1 tablespoon Parmesan cheese.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 11 g, Cholesterol 26.9 mg, Fat 12.4 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 6 g
Tips:
- Choose firm tofu for the best texture: Drain and press the tofu block well before crumbling it to ensure that it doesn't retain excess moisture.
- Use unsweetened soy milk: This will prevent your sauce from becoming too sweet. If you only have sweetened soy milk on hand, reduce the amount of vegan Parmesan you add to the sauce.
- Don't boil the sauce: Bring it to a simmer and then turn down the heat to low. This will prevent the sauce from curdling.
- Be patient: It may take a few minutes for the sauce to thicken. Stir it constantly to prevent it from burning.
- Season to taste: Add more nutritional yeast, vegan Parmesan, salt, and pepper to taste until you reach your desired flavor.
Conclusion:
This mock fettuccine Alfredo recipe is a delicious and easy-to-make vegan alternative to the classic Italian dish. With its creamy, cheesy sauce and tender tofu "noodles," this dish is sure to please everyone at your table. So next time you're craving a comforting pasta dish, give this recipe a try!
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