alissa's fettuccini

[lallen13]

I just moved to north idaho from southern california. We had a snow storm today! Crazy weather. Anyway all my things are in storage. I have Alissa's book and DVD but I can't get to them right now. I was looking for her fettuccini recipy please.:)

[lallen13]

I wanted Alissa's fettuccini alfredo. I am trying to find one online cause I can't remember what exactly hers was made with and I remember it was really good. I got to thinking that maybe we can't post her recipies from the book on here and that is ok but I own the book. I just don;t have access to it. I went out and bought another food processor today. I have a vitamix but it has yet to be found. Getting frustrated that I had to have someone else pack and no one can find anything for me.

[JEN]

Did you get the recipe yet??

[spicyfull]

fettucini-using zucchini peels

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I have huge zucchini in my garden and so surely will have lots of peelings to use with recipe below. With the zucchini I can also make hummus as well as raw pasta too. Alisssa may have a fettuccini version, but I found this first.

FETTUCCINI NOT ALFREDO
toprawmen

http://www.toprawmen.net/recipes/index.asp
time: 20 minutes

In a bowl, add:
5 large zucchini
2 Portobello mushrooms, diced

Peel green skin off zucchini with potato peeler and discard. Continue peeling zucchini until reaching the core and save these peelings for the pasta.

Not Alfredo Sauce
Place the following into blender:
1 clove garlic
5 vine ripened tomatoes
¼ cup water
¼ cup fresh oregano
¼ cup fresh basil
1 tablespoon fresh rosemary
2 teaspoons cayenne pepper
1 tablespoon scallions
3 tablespoons extra virgin cold pressed olive oil
1 teaspoon sea salt

Blend sauce well. Pour sauce over zucchini peelings and mushrooms.


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I actually have all sauce ingredients, but need buy mushrooms still for the fettucini.

By....... carolg

[spicyfull]

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.
Ingredients
• 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
Preparation
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.
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By Ama'z Pa

[spicyfull]

carrot&parsnip fettucine

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You probably all know of this.
I made it last night-gorgeous!!

By Vanessa Sherwood
Carrot and Parsnip Fettuccine
with Pumpkin seed pesto and marinated mushrooms and cherry tomatoes

What a feast for the eyes! I believe presentation plays a huge part in the success or failure of a recipe. If something looks good, it's got a lot better of a chance in tasting good, especially when trying out raw food dishes on non-raw food eaters.

For me, this is a very fall/autumn like dish with the orange, red, green, and dark brown colors- almost like fall foliage. I come from the Finger Lakes region of Upstate New York where people travel from afar specifically to see the changing colors of the trees. I guess it reminds me of home.
Instructions:
Marinated Mushrooms and Cherry Tomatoes, Remove the brown furry stuff from the Portobello mushroom cap with a small spoon and slice thin. Toss the mushroom and cherry tomatoes with the pumpkin seed oil, garlic, salt and pepper. Dehydrate on a teflex sheet for 1-2 hours until soft. The mushrooms will look like they’ve been sautéed.

Carrot and Parsnip Fettuccine, With a vegetable peeler, peel the carrot and parsnip into thin ribbons. Place into a large bowl and drizzle with a little olive oil.

To Assemble:
Toss the carrot and parsnip fettuccine with the pumpkin seed pesto. Because the pesto will be quite thick, you may need to use your hands to make sure it is mixed in well. I like to make sure that all the fettuccine is coated with the pesto. Toss in the marinated mushrooms and cherry tomatoes. Sprinkle with pumpkin seeds and serve.

Ingredients
Pumpkin Seed Pesto
1/2 Cup Raw Pumpkin Seeds, soaked 1 hour or more
1/2 Bunch Cilantro
3 Tablespoons Olive Oil
2 Tablespoon Lime Juice
1 Large Clove Garlic Minced
1/2 Teaspoon Himalayan Crystal Salt
1/4 Teaspoon Cumin

Carrot & Parsnip Fettuccine
2 to 3 LargeCarrots
2 Large Parsnips
Some Olive Oil
1/2 Cup Pumpkin Seeds for the garnish
By.....Bobbie

[lallen13]

I was looking for a good alfredo recipe and remembered how good Alissa's was. These look great. Finding my book and my vitamix are first on my list to dig out of storage. Thank you.

I am so used to fresher, not so expensive produce from So Cal. Idaho is very proud of their produce. I can't wait until we get some farmers markets open up here. They say next month?