Today’s recipe includes a cookbook review. But you’re here for the recipe, right? Oh why not check out the cookbook while you’re at it…you’ll love it. But for now, read on to learn more about this delicious Vegan Fettuccine Alfredo.
I was thrilled to be invited to review The Plantpower Way by Rich Roll and Julie Piatt. Sure it’s a great book with awesome recipes, but it’s more than a cookbook, it’s a life book. I know if we all followed the principles laid out in this book, we’d all be living lives that were so much more fulfilled.
That’s the part that makes it such an honor for me to recommend it to you. Oh, and Dr. Gupta happens to agree with me.
This is not your typical recipe book. It is a book about hope, and the universally shared belief that any one of us can be better . . . You will not find better guides in that quest. — Sanjay Gupta, MD
Are you up for the quest?
If you’re not familiar with Rich Roll’s story, let me give you the CliffNotes. Rich is a previous corporate attorney who reached the age of 40 and realized he was sedentary, overweight, and battling addictions. He ditched the corporate attorney job, changed his diet, and changed his life. How cliché, right?
Well, Rich took the knob of life and turned it up notch. If you need proof, just know this: Rich Roll is now one of the fittest men in the world according to Men’s Fitness Magazine.
He attributes adopting a plant-based diet to helping him make these changes. Whatever he did it’s hard to argue with the results. He began competing in ultra-distance events, including achieving top finishes in the Ultraman World Championships. He’s done other ultra things too, like the EPIC5-five ironman-distance triathlons on five Hawaiian islands in under a week.
You won’t ever ask yourself if vegans get enough nutrients (specifically protein) after reading this book.
Vegan Fettuccine Alfredo
I also want to talk about the book’s co-author, Julie Piatt. Julie was the mastermind behind creating the plant-based recipes that fueled Rich in his 10-hour daily training sessions. She is a self-taught plant-based guru in the kitchen, fueled by her passion for experimenting and following her instincts. She’s also a musician, author, and mother of four. That means she understands busy lives and her recipes reflect that. They’re straight forward and easy to follow.
Julie is a regular contributor to the Rich Roll podcast and I will confess those are my favorite episodes. I love hearing the dynamics between this couple, in addition to enjoying listening to Julie’s off-center approach to life.
I picked Vegan Fettuccine Alfredo from the book to share with you today because we love creamy, delicious dishes. This one definitely fits the bill. Just so you know, this alfredo sauce is good on a lot of things besides pasta. We served it over baked potatoes, steamed broccoli and more!
The good news is, you don’t have to take my word on how The Plantpower Way is such an amazing book! That’s because I’ve arranged to have one for one lucky winner. Just complete your entry and we’ll randomly select a winner to receive their very own copy!
Just think, you could be sitting down to a dinner designed by Rich Roll and Julie Piatt soon!
We hope you love this Vegan Fettuccine Alfredo recipe as much as we do! Be sure to join the giveaway and don’t forget to connect with me on Instagram. I love hearing from you!
Vegan Fettuccine Alfredo
- ½ cup raw cashews
- Filtered water
- 1 medium butternut squash
- 2 tablespoons nutritional yeast
- ¼ teaspoon sea salt
- 1 cup hot filtered water
- 2 tablespoons vegan butter
- 1/8 teaspoon fresh cracked black pepper
- ¼ teaspoon nutmeg optional
- ½ teaspoon chopped sage plus leaves for garnish
- 1 small garlic clove peeled
- 1 package fettuccine noodles preferably rice or mung bean
- 1 tablespoon walnut oil I used olive oil
- Heat your oven to 400F.
- Soak the cashews in filtered water for a minimum of 4 hours or overnight. (See Marly’s quick step idea below)
- Place the entire butternut-squash on a wire rack in the middle of the oven. Bake until done, about 40 minutes. Remove the skin and halve lengthwise to scoop out the seeds. (Another quick step idea on this one below as well)
- In a food processor, combine the drained soaked cashews, nutritional yeast, sea salt, hot water, about 2 cups of the roasted squash, and the vegan butter. If the consistency is too thick, add more water in quarter cup increments.
- Finally, add the pepper, nutmeg, sage, and garlic. Blend again and adjust the seasonings to taste.
- Prepare the fettuccine according to the package directions. Drain the pasta in a colander and turn it out into a large serving bowl. Drizzle with the oil and toss to coat.
- On individual plates, arrange a mound of fettuccine noodles in the center. Pour the warm sauce over the fettuccine. Garnish with fresh sage leaves and sprinkle with more nutmeg, sea salt, and cracked pepper.