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Nutrition Facts
Serving Size 1 (185g) Recipe makes 6 servings
Calories 292
Calories from Fat 29		(9%)
Amount Per Serving		%DV
	Total Fat 3.2g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 55mg		18%
Sodium 443mg		18%
Potassium 325mg		9%
Total Carbohydrate 54.5g		18%
	Dietary Fiber 1.7g	6%
	Sugars 0.7g
Protein 12.7g		25%
detailed view... how is this calculated?

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Fettuccini Alfonso

Recipe #19918 | 25 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Mirj
Feb 18, 2002

Afredo's healthy brother.

SERVES 6 (change servings and units)

Ingredients

1 1/2 cups frozen corn kernels
1 1/2 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.

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Featured Reviews for This Recipe

From: itstime4cake

On Jun 28, 2006

I'm sorry to say that I was disapointed with this recipe. My first batch I followed the recipe exactly. It tasted too dietetic for me so I made a new batch with some higher fat items...

0 people found this review helpful

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From: Tebo

On Aug 3, 2004

What a surprise this turned out to be. A great change from the usual ground beef and tomato sauce. I threw in a bunch of herbs and substituted peanut butter for the tahini. A bit of hot sauce and it was done. Great over rotini pasta. Thanks Mirjam.

1 person found this review helpful

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From: jellie

On Feb 9, 2004

I love this sauce! I used the tahini and onion powder, no garlic (and I am a huge garlic lover - I didn't even miss it) and soy milk, and it was fantastic! I threw in some diced tofu as an afterthought and left the sauce chunky instead of pureeing. It was awesome and would be great just over tofu as well.

3 people found this review helpful

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From: Anu

On Mar 12, 2002

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!

3 people found this review helpful

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