Koko’s Vegan Fettuccine Alfredo

4th April 2015

Since we’re on our way to Cape Town at the moment, we’ve called on one of our lovely friends to fill in this week and share a recipe for one of her favorite comfort foods. We’re excited to welcome the amazing Koko from Koko’s Kitchen to Vegan Miam with her recipe for plant-based Fettuccine Alfredo with Shiitake ‘Bacon’!

Koko is a Vancouver based food blogger and raw foods chef and along with her gorgeous Koko’s Kitchen blog she recently launched her own cold-pressed juice and plant-based food delivery in the Vancouver, British Columbia area. Originally from Canada, Koko was living in Auckland for a year and we had a chance to meet up with her while we were in New Zealand last year. Koko is positively radiant, creative and open-minded and I’m pleased to share one of her stunning recipes at Vegan Miam.


Hey everyone! I am so happy to be a guest on Rika & Doni’s awesome site. I love seeing their travels through their stunning photos and recipes. I also love learning about other bloggers through their series of guest posts. I’m grateful to connect with you all here, and I hope you enjoy this vegan fettuccine alfredo recipe.

Vegan Fettuccine Alfredo

For me, pasta is a definite comfort food. I don’t eat it on a super regular basis so it always feels like a treat when I do. On those occasions, I want it to be amazing! No bottled pasta sauce allowed!

Vegan Fettuccine Alfredo

Fettuccine alfredo was one of my favourite childhood meals. I would order it every time my family went to a restaurant. Now I can enjoy it as a comforting plant-based meal equal in richness and flavor to it’s omnivore counterpart. There is no sacrifice here. The secret is to use a blend of cauliflower, cashews, and almond milk to form the base of this alfredo sauce. I think it hits the mark perfectly. Caramelized fennel adds a cool little touch to this dish. If you don’t use fennel very often, here is a great excuse to try it. Simple roasted fennel is absolutely delicious and has a really great, anise-y flavor. I used a beautiful gluten-free fettuccine for this dish with only two simple ingredients- corn flour, and rice flour. Somehow it manages to be the best gluten-free pasta I have ever tried. Use whatever your favourite fettuccine is!

Vegan Fettuccine Alfredo

The shiitake bacon is optional, but I love how it adds something crunchy and smokey to the mix. You will want to add it to everything! I make it at the same time as the roasted veggies. While they are roasting, I get my water boiling for the pasta, and prepare the sauce. Alternatively, you could make all of these components ahead of time and just boil the pasta when you are ready to eat. I’ve used avocado oil for roasting because it has a higher smoke point than olive oil, but you can use whatever you have on hand.

Vegan Fettuccine Alfredo

Koko’s Vegan Fettuccine Alfredo

Yield: 4-6 servings

Ingredients

For the roasted vegetables
1 (500g) bulb of fennel
1 large (380g) zucchini
drizzle of avocado oil
salt and pepper

For the shiitake 'bacon'
100g shiitake mushrooms, sliced thinly (¼” or so thick)
drizzle of avocado oil
pinch of sea salt
pinch of smoked paprika

For the alfredo sauce
1 Tbsp olive oil
1 (50g) shallot, sliced
1 clove garlic, sliced
1 heaping cup cauliflower, finely chopped
1 tsp Dijon mustard
1 cup cashews, soaked 2-3 hours
1 cup almond milk
¼ tsp nutmeg
½ tsp salt
pepper, to taste
zest of 1 lemon

300g dried fettuccine

Method

Make the roasted vegetables

Preheat the oven to 400 F. Slice the fennel into ½” pieces. Slice the zucchini in four, lengthwise. Toss with a splash of olive oil, sea salt, and pepper. Arrange in a single layer on a baking tray. Cook for 20-25 minutes, until caramelized. Chop into bite-sized pieces, once cooled.

Make the shiitake 'bacon'

On a baking tray, arrange the mushrooms in a single layer. Cook for 15-20 minutes, at 400°F until crispy. Toss with a pinch of sea salt, and smoked paprika while still hot.

Make the alfredo sauce

In a medium pan over medium heat, sauté the shallot in the olive oil until softened. Add the garlic, and cauliflower and cook until cauliflower is tender. Remove from the heat. In a high-speed blender, combine the cauliflower mixture with the remaining ingredients and blend until smooth.

When you are nearly ready to serve, prepare according to package directions.

In a pan on medium-low heat, add the desired amount of sauce (you may have some leftover) and toss together with pasta and veggies, gently heating until hot and ready to serve. You may need to add a small splash of water to the mixture in the pan- you don’t want the sauce to burn. Top with shiitake bacon. Enjoy!

Vegan Fettuccine Alfredo


About Koko’s Kitchen

Koko's Kitchen

Koko Brill has been blogging as Koko’s Kitchen for 7 years, and has recently started a business under the same name. Koko’s Kitchen offers cold-pressed juices and plant-based foods for delivery in the Greater Vancouver Area. Koko is regularly featured on One Green Planet and the Drop Dead Clothing blog.

Find Koko on Facebook + Instagram + Twitter.

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