In order to bring you the best organic produce, some ingredients may differ from those depicted.
Vegetarian
2 Servings, 800 Calories/Serving
15 Minutes
For a lighter riff on the classic Italian-American Alfredo sauce, we use almond milk, cashews, and nutritional yeast instead of traditional cream.
Nutrition per serving
Calories 800, Total Fat 46g (59% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 850mg (37% DV), Total Carb. 82g (30% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains:
Milk, Eggs, Tree Nuts (almond, cashew), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Cook the fettuccine
Bring a medium sauce pot of generously salted water to a boil. Separate the fettuccine so the noodles don’t clump together during cooking. Add the fettuccine and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fettuccine, reserving ½ cup [1 cup] pasta cooking water. While the water is heating and the fettuccine is cooking, prepare the salad.
2
Make the Italian salad
In a medium bowl, toss together the romaine, tomatoes, roasted red peppers, whole parsley leaves, and Italian dressing. Season to taste with salt and pepper.
3
Heat the sauce; finish the pasta
In a large frying pan off the heat, stir or whisk together the “Alfredo sauce” base, reserved pasta cooking water, and half the Parmesan.
Set the pan over medium heat, stir or whisk in 2 tablespoons [4 TBL] butter or oil (from your pantry), and cook, stirring often, until blended and heated through, 1 to 2 minutes. Add the fettuccine and toss to coat. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the fettuccine to individual bowls, garnish with the remaining parsley and Parmesan, and sprinkle with as many chile flakes as you like. Serve the Italian salad on the side.