The Ultimate Low-Cholesterol Cookbook: A Collection of Tasty Recipes That Are Low on Cholesterol by Valeria Ray

Author:Valeria Ray [Ray, Valeria]
Language: eng
Format: epub
Published: 2019-07-14T22:00:00+00:00

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Methods:

In a pot set over medium heat, fill with water. Allow to come to a boil. Add in the fettuccine. Cook for 8 to 10 minutes or until soft. Drain the fettuccine and set aside. Reserve 1 cup of the pasta water.

In a blender, add in the almond milk, yeast, grated lemon zest, cream cheese, dash of salt and black pepper. Blend on the highest setting until smooth in consistency.

In a skillet set over medium heat, add in the garlic and olive oil. Cook for 30 seconds to 1 minute. Add in the almond milk mix and ½ cup of pasta water. Allow to come to a simmer. Cook for 8 minutes or until creamy in consistency.

Remove from heat.

Add in the fettuccini and chopped parsley. Toss to mix. Add in additional pasta water to thin out the sauce.

Serve immediately.

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