Fettuccine Alfredo
Learn how to make creamy, dreamy Fettuccine Alfredo in 25 minutes or less! Full recipe along with tips and tricks at:
1 Minute Recipe | Fettuccine Alfredo
Can't be easier than this!! Less than 10min Fettuccine Alfredo!!
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♥ Fettuccine Alfedo Ingredients
Serves 4
9 oz. / 255g dry or fresh fettuccine
4 Tbs 45g / unsalted butter
2 cloves garlic, finely chopped
1/2 tsp / 2g salt
1/4 tsp / 1g pepper, plus more for garnish
1 3/4 cup / 415ml heavy cream
1 cup / 100g shredded/grated good quality parmigiano, plus more for garnish
Fettuccini Alfredo with Shrimp, Asparagus and Mushrooms
Very creamy with lots of garlic, shrimp, asparagus, mushrooms, parmesan cheese, and fettuccine Chef Remy makes this video easy to follow. He explains how quickly and easy it comes together. Other ingredients may be substituted or added to make it your very own recipe. For example, 1/3 cup of Marsala wine would be a major change. Green peas or zucchini instead of asparagus is another possibility. Chef Remy also demonstrates that cooked chicken products are available in the frozen foods section of your market that are roasted and seasoned in a variety of ethnic tastes such as Cajun, Southwestern, Mexican, Cuban, etc, and would work well as a shrimp substitute.
INGREDIENTS: 8 oz., cooked frozen shrimp -- 8 oz. dried fettuccini -- ½ cup butter (1 stick) -- 2 Tbs. onion or shallots, chopped -- 1 Tbs. minced garlic -- ½ cup heavy cream -- ¾ cup grated parmesan cheese -- 8 oz. button mushrooms, sliced -- 1 lb. fresh asparagus, cut into 2 inch pieces -- ½ cup green onions, chopped (white and green ) -- 1 tsp. salt -- 1/8 tsp. black ground pepper.
METHOD: Cook fettuccini according to package instructions, usually about 8 minutes. Keep hot. Cut up the asparagus (discard the woody parts as seen in the video) and steam for 6 minutes. Keep hot.
In a large, heavy, deep skillet or pot, over medium heat, melt butter and sauté onions and garlic for two minutes. Add the cream and stir to a slightly thickened state, about 8 minutes. Add the cheese and continue stirring to make a smooth, thickened sauce. Season with salt and pepper. Add the mushrooms, asparagus, and the cooked shrimp. Add the linguini. Gently stir all ingredients well. Serve hot. Sprinkle with chopped green onion and a little grated parmesan cheese.
Cauliflower Asparagus Alfredo // ASPARAGUS PASTA VEGAN
Hello everyone!
This week I made a CAULIFLOWER ALFREDO PASTA with ASPARAGUS. The sauce contains no oil and is made by steaming cauliflower and blending all the ingredients. Omit oil from the baked asparagus to make the recipe completely oil free. No need to feel guilty while eating this comfort classic. Love always, R. xoxo.
Ingredients you'll need:
Baked Asparagus
2 bunches ~ 2 lbs asparagus
Olive oil
Garlic powder
Salt
Pepper
1/2 a lemon
Alfredo Sauce
3/4 cup chopped red onion
3 minced garlic cloves
Florets from 1 cauliflower
1.5 cups veggie broth
1/4 cup nutritional yeast
2 tbsp miso paste
1/2 a lemon
Whole wheat pasta cooked according to instructions
Asparagus and Feta Fettuccine
A very versatile vegetarian pasta dish!
Printable Recipe:
Ingredients:
8 oz. Fettuccine Pasta
1 lb Asparagus
2-3 tbsp. Olive Oil
1 clove Minced Garlic
4 Green Onions (chopped)
1/4 cup Fresh Parsley (chopped)
4 oz. Feta Cheese
1 tsp. Crushed Red Pepper Flakes
Salt/Pepper (to taste)
Instructions:
Cook pasta until there are about 5 minutes of cook time left, and add asparagus that has been chopped into one inch pieces.
Drain pasta and asparagus, and set aside.
Add olive oil, garlic, onions, and parsley to pan and sauté until onions have softened.
Return pasta and asparagus to pan, add red pepper flakes and feta cheese, and toss together until heated through.
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Vegan Pasta | Creamy Asparagus & Lemon - What's For Din'? - Courtney Budzyn - Recipe 59
Vegan Pasta , Creamy Asparagus & Lemon Pasta
Learn how to make an easy vegan pasta that is rich, creamy, and guilt free! This vegan pasta has garlic, lemon, roasted asparagus and a rich creamy texture that nobody can resist. It's my version of a vegetarian alfredo sauce! It's so good you don't even need cheese. Even non vegan peeps will love this one. My husband is quite picky and doesn't like vegan recipes at ALL. But this creamy vegan pasta is sooo good, he goes in for seconds AND THIRDS. It reminds me of an alfredo sauce, which is crazy because it has absolutely NO DAIRY! If you're only concerned about dairy, and are fine with meat, by all means add chicken! I like to cook chicken breasts in the same pan before I make the sauce. That way all the chicken drippings add to the already amazing flavor of the sauce. Then I dice it up and add it to the end result. Honestly, it's delicious both ways. I was inspired to make this when I saw a creamy vegan garlic pasta on pinterest. There was a few renditions, but one in particular had lemon & asparagus and once I tried it, I became addicted! I'm sure you will too!
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| Ingredients |
1 Bunch Asparagus, Trimmed and Washed
1 Lemon Sliced and the juice of ½ a lemon
Olive Oil
1 Large Onion, Finely Diced
4 Cloves Garlic, Minced
2 Tablespoons Earth Balance Vegan Butter (Or use Olive Oil)
4 Tablespoons All-Purpose Flour
3 Cups Unsweetened Almond Milk
10 Ounces Bow Tie Pasta
2 Teaspoons Italian Seasoning
1 Teaspoon Garlic Powder
½ Teaspoon Cayenne Pepper
Salt and Pepper to Taste
| Instructions |
Preheat oven to 400 degrees.
Add asparagus to a baking sheet and drizzle with olive oil and season with salt and pepper. Top with thin slices of lemon and bake for 20 minutes.
Bring a pot of salted water to a boil and add pasta. Cook according to pasta instructions.
In a large skillet, melt the vegan butter in with a tablespoon of olive oil over medium high heat. Add onion and cook until translucent.
Add the garlic and cook until fragrant. About 2 minutes.
Add flour stirring constantly and cook for 2 minutes.
Whisk in almond milk. Add Italian seasoning, garlic powder, cayenne, and another pinch of salt and pepper. Bring to a simmer and reduce heat to low. Simmer for about 10 minutes.
Once asparagus is cooked, cut into thirds and add to the sauce along with the roasted lemon. *Hint: Don’t eat the lemon…this just adds flavor.
Squeeze lemon juice over the sauce and stir.
Drain pasta and add to the creamy sauce. Top with fresh basil and enjoy!