I love pasta, I could eat it almost everyday, but I doubt my love handles would like that. Leftover Heavy cream is great for this recipe. You can definitely make it vegan, by using unflavored soy, almond or coconut milk, but I realized everything I bought was flavored (how silly of me!). It is nice to cook simple meals, every once in a while, where I let a key ingredient be the star of the dish. In this recipe, the seasoning and herbs hold a lot of value. Pairing this recipe with a tall glass of Pinot Noir, Chianti or a light bodied red wine, can really take your date night to the next level, if you know what I mean. Wink Wink!
Simple Fettuccine
Course: Wholesome MealsDifficulty: Medium2
servings10
minutes20
minutesIngredients
1/2 Box Fettuccine
2 cloves Minced Garlic
1/2 Cup Heavy Whipped Cream
1/3 cup Almond Milk (optional)
2-3 diced shallots or baby red onions
5-6 Fresh Basil Leaves
Salt & Pepper to taste
1-2 tbsp Olive Oil
Directions
- Cook Fettuccine and set aside, reserve 1/4 cup Pasta Water.
- In a pan, add olive oil, saute Onions and garlic till it is brown.
- Mix in the cream, pasta water and milk till it has a thick consistency.
- Gently add the fettuccine and cook for a few more minutes until the mixture is thick and saucy. You can add 1-2 tbsp of pasta water here if the sauce is too thick.
- Season with salt and pepper.
- Serve on a plate and Garnish with basil.
This recipe pairs well with the Gin Basil Fizz drink, checkout the recipe here. If you liked this recipe, please don’t forget to share it with us on social media, click the icons below:
