Fettuccini Alfonso

Mirj's Note:

Afredo's healthy brother.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 ½ cups frozen corn kernels
• 1 ½ cups soymilk
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 lb fettuccine pasta (or other pasta)
• pepper
• 2 tablespoons tahini (optional)

Directions:

1. Thaw corn kernels.
2. Place the corn, soy milk, tahini, and seasoning in a blender and process until completely smooth.
3. (It may take several minutes to completely pulverize the corn.) Pour the blended mixture into a medium saucepan and warm over medium-low heat, stirring often.
4. While the sauce is heating, cook the fettuccini in a large pot of boiling water until al dente.
5. Drain well and return to the pot.
6. Add the hot sauce and toss until evenly coated.
7. Serve immediately, topping each portion with pepper, if desired.

Reviews

[Anu]

This was unbelievably fantastic and satisfying, and to think at first I was worried it might be bland! I didn't have onion powder so I used finely chopped onions instead. I also used skim milk, spaghetti, and a generous amount of pepper, and skipped the tahini which I didn't have. Even with all those changes it made a quick, easy, and lip-smacking lunch! Thanks Mirjam, this one's a sure keeper!

[Trini_Can_Cook]

This is really delicious! Everyone in my family really loves it and often encourages seconds once the tummys still have the space. I didn't have onion powder so I chopped onions instead. I also used canned corn instead of frozen corn and added a little garlic to it. It's excellent! It's also wonderful if you add chicken breast with the pasta; even bacon by itself taste good with it. I definitely recomment it. It's the bomb!!!

[Lora Lee Schoeder]

I followed this recipe to the letter, okay almost, I used canned corn instead of frozen. I was surprised at how good it was. I found it quite filling as well. I would recommend this recipe to friends, and I will make it again soon for my family.