Sundried Tomato Fettuccine Alfredo

With a Dairy-Free Garlic Cream Sauce, Basil, and Lemon Zest

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Few things rank as high on the comfort food scale as a plate of silky, creamy, peppery Fettuccine Alfredo. Long thought to be impossible for those following dairy-free diets, this dish is every bit as sinful and cheesy as the original, minus the cholesterol and significantly lower in fat. We dress it up with bright flavors of fresh basil, lemon, and savory garlic-sautéed sundried tomatoes. It’s best enjoyed with a fine beverage and good conversation.

In Your Box (serves 2)

  • 4 Basil Sprigs
  • 1 Lemon
  • 2 Garlic Cloves
  • 4 oz. Julienned Sun-Dried Tomatoes
  • Info
    8 oz. Fettuccine Pasta
  • Info
    12 Silken Tofu
  • 1 Tbsp. Onion Powder
  • ½ tsp. Nutmeg
  • ½ fl. oz. White Cooking Wine
  • Info
    1 cup Unsweetened Soy Milk

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    451
  • Carbohydrates
    94g
  • Fat
    2g
  • Protein
    15g
  • Sodium
    202mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Blender/Food Processor/Immersion Blender
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Stack basil leaves, roll into a cylinder, and slice across the length of the roll, creating very thin strips (chiffonade). Halve lemon and zest half for garnish. Finely mince 1 garlic clove and leave the other whole. Chop sun-dried tomatoes into smaller pieces, if desired.

  • 2

    Cook the Pasta

    Bring a pot of lightly salted water to a boil. Put a colander in the sink. Add fettuccine and let boil for 7- 9 minutes, or until al dente. Once cooked, drain pasta and return to pot. Reserve.

  • 3

    Prepare the Alfredo Sauce

    While the pasta is cooking, combine the silken tofu, juice of half a lemon, onion powder, nutmeg, the whole clove of garlic, and white cooking wine in a high-speed blender or food processor until very smooth. Add soy milk to create a thinner consistency, as desired. (You likely will not need to use all of the soy milk.) Add more lemon juice if additional tartness is desired. Once the consistency is creamy like a traditional Alfredo sauce, add salt and pepper to taste.

  • 4

    Finish the Sauce

    In a medium pan at medium heat, sauté 1 tsp. olive oil and the minced garlic clove until aromatic. Add sun-dried tomatoes and remaining lemon juice (from other half) to taste and toss, coating tomatoes with the oil and garlic, about 2 minutes. Pour warmed Alfredo sauce over cooked fettuccine, ensuring all pasta is thoroughly coated. Add salt and pepper to taste.

  • 5

    Plate the Dish

    Add a serving of pasta to a plate or bowl, twirling upwards as you go to build some elegant height. Garnish the pasta with fresh basil, lemon zest, freshly cracked black pepper, and sautéed tomatoes.

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