The Godfather: Fettuccine Alfredo

The Godfather: Recipe #1

This recipe is definitely NOT mentioned in the book, as it is not Sicilian, but as one of the most popular Italian dishes in the U.S., and with a name so close to Fredo (and due to my general obsession with this dish) I decided to add it to my list of recipes! Since I hadn’t started reading the book when I made this, it really has nothing to do with The Godfather except for the fact that it is Italian… Anyway, it really is delicious and rather healthy, too!

Ingredients:

• 2 Tbsp olive oil for sautéing (+ more olive oil later for the sauce - see below)

• 6 cloves garlic , minced

• 1 head of cauliflower, cut into florets (about 3 cups)

• 2 Tbsp vegan butter (I used Miyoko’s)

• 1 cup oat milk (I used Planet Oat Extra Creamy)

• 1/3 cup nutritional yeast

• 1/2 tsp. lemon zest

• 1/4 tsp. nutmeg

• 1/2 tsp salt (+ more to taste)

• 1/2 tsp pepper (+ more to taste)

• 2 Tbsp olive oil (yes, in addition to the 2 Tbsp. used earlier)

• 1 small handful freshly chopped parsley (to garnish)

• 1 box fettuccine, prepared according to box instructions (use GF pasta for gluten-free option. Barilla has a great GF fettuccine!)

Instructions:

1. Heat 2 Tbsp. olive oil in a small pan over medium, and sauté garlic until fragrant and slightly browned.

2. Meanwhile, bring a large pot of water to boil. Add cauliflower, and cook until fork tender. Strain.

3. Add cauliflower, garlic, and vegan butter to a food processor and continually process while drizzling 1 cup oat milk until smooth and creamy (same texture as a traditional cream sauce).

4. Add nutritional yeast, lemon zest, nutmeg, salt, and pepper, and process until well incorporated.

5. While continuing to process, drizzle in 2 Tbsp more olive oil until well incorporated. If sauce is too thick for your liking, add more oat milk and process until desired texture is achieved.

6. Serve over hot, al dente fettuccine pasta and garnish with a sprinkle of freshly chopped parsley.

7. Enjoy!