Fettuccine Alfonso
(Published: )
The Uncheese Cookbook by Joanne Stepaniak
Prep Time Cooking Time Servings
6 people
  • 1-1/2 cups frozen corn kernels
  • 1-1/2 cups low-fat or regular soy milk
  • 2 Tbsp. tahini
  • 1 lb. fettuccini (or your favourite pasta)
  • 1 Tbsp. onion granules
  • 1 tsp. salt
  • Pepper

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Very similar to Fettuccini Alfredo, this dreamy dish has a sinfully rich taste, but half the fat!

Thaw the corn kernels. Place the corn, soy milk, tahini, and seasonings in a blender or food processor and blend until completely smooth. (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.

While the sauce is heating, cook the fettuccini in a large pot of boiling water until al dente. Drain well and return to the pot. Add the hot sauce and toss until the pasta is evenly coated.

Serve immediately, topping each portion with pepper, if desired.

Suitable for these diets:

Vegetarian Vegan

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