View Full Version : Problems with the Fettucini alfredo
11-13-2007, 11:37 PM
I've made the fettucini alfredo twice so far... all I really taste is the garlic. I've reduced the garlic amount but it still doesn't taste anything like alfredo sauce. Don't get me wrong, it does taste good, but it's nothing near a replacement for alfredo!
I DO like the zucchini as fettuccine -- it absorbs the sauce really well. But I really want a creamy sauce, not a chunky/pulverized sauce. My food processor doesn't seem to really blend it as well as I'd like, so I'm considering using my Blendtec anyway and making a full liquid out of it.
Anyone try that?
Also I'd love any tips for making the alfredo sauce better. I halved the amount of ingredients--too many nuts.
It is fun to experiment though!
11-14-2007, 12:06 AM
Sure, to make your sauce creamier and smoother to your liking, you can definitely put in your blender (adding a little water at a time as needed) to blend it up creamier.
I do this with the onion dip, the cheezes, etc. when I want creamy and not thick. One person I know of said she likes to add a little red bell pepper to the sauce as well so maybe you can try that!
Lady Green Jeans
11-14-2007, 05:48 AM
Loved Alissa's recipe but added a few of my own touches for my personal taste--maybe try adding some nutritional yeast (not raw) for a cheesy flavor, a small dash of nutmeg, a little bit of olive oil, and a little salt if needed may help get closer to the alfredo taste. I think I cut way back on the garlic (more of a hint of flavor thing) when I made it the last few times.
I think my new favorite may be this sauce with the kelp noodles.
When it comes to raw, one thing I don't like about naming a raw dish with a cooked name is 99% of the time it will NOT be anywhere near the original. Your Alfredo or chicken fingers may taste good but they are NOT Alfredo or chicken fingers. When I am making something and my husband asks what it is instead of say Alfredo, I simply say it is shredded zucchini with macadamia & cashew sauce or something similar. He loves to make comments on the fact that they will call something pizza that really isn't anything like pizza etc. So, open your mind and forget the names. Just enjoy the different flavors and if there's too much garlic for your liking then add less next time, just try not to compare as they never will. Just remember that when all is said and done - you just ate something SUPER healthy - not something that is going to clog your arteries!
Here's another "alfredo" sauce that I got from Gone Raw (they are currently down but I saved it on my pc). I LOVE This sauce and use it over salads, for dip, over zucchini pasta etc... I never needed to add more water for a salad dressing like the recipe suggests, I think it comes out a perfect consistency with the regular amount of water stated in the recipe. I sub 1/2 cashews for macs, using 1 cup of each as I think the flavor of the macadamia nuts is too intense and really just tastes like macadamia sauce to me, the cashews tone that down a bit. Try it out - it makes a LOT but it's so good!
Better Than Alfredo Sauce
Makes 3 cups.
This creamy sauce is so simple and incredibly delicious over zucchini noodles or any other type of julienned or spiroolied vegetables. If you prefer a salad dressing instead, simply add more water. I wish I knew who originally published this recipe so that I could give credit.
• 2 cups raw macadamia nuts (I use half cashews)
• ½ cup raw pine nuts
• 2 tablespoons lemon juice, fresh squeezed
• 3 cloves garlic
• 1½ cups water
• 2 tablespoons fresh thyme, or use 1 t. dried
• ¼ small red hot chili pepper, opt. or crushed red pepper
• 1 teaspoon sea salt, more or less to taste
Throw all in blender & blend all until smooth. Makes 3 cups. Serve over veggie pasta or a vegetable medley or add more water to make a creamy salad dressing.
11-14-2007, 01:16 PM
Thanks Ama! I will try that today! :)
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