Jumpstart Dinner Recipe #2: Fettuccine Alfonso

:FETTUCCINE ALFONSO (adapted from J. Stepaniak, The Uncheese Cookbook)
You can have pasta on Jumpstart as long as it is made from a whole grain or legume. Fettuccine Alfredo is the ultimate comfort food, and this fiber-filled completely plant-based take on the recipe is also completely satisfying!

Ingredients:

1 ½ cups frozen corn kernels

1 ½ cup unsweetened plant milk (soy, almond, etc.)

1 tbsp onion or garlic powder or a mix

½ tsp salt

1 can white beans (Great Northern or cannellini), undrained

1 lb whole-grain or legume-based fettuccine (check ingredients to make sure it contains no animal products)

Chopped fresh Italian parsley (rinse and drain first) (optional)

Cracked black pepper (optional)

Directions:

Thaw the corn kernels in the fridge, in the microwave, or by running hot water over them.

Place the corn, plant milk, and seasonings in a blender or food processor and process until smooth. Pour the mixture into a saucepan and stir in the beans. Warm over medium-low heat until the beans are heated through, stirring often.

While the sauce is heating, cook the fettuccine in a large pot of boiling water until al dente. Drain and return to the pot. Add the heated sauce and toss until evenly coated. Serve with parsley and cracked pepper on top if desired.

VARIATIONS:

I like to blend the beans in with the other sauce ingredients, making a thicker sauce. It’s good both ways.

The original recipe gives the option of adding 2 tbsp. tahini to the sauce ingredients. This variation is not Jumpstart compliant, but it’s good for after Jumpstart, and it is delicious!