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Sundried Tomato and Spinach Fettuccine Alfredo (GF+V)

by January 7, 2016
filed under Life
Topics

Sundried and spinach fettucini alfredo

There’s nothing better than a steaming plate of pasta, but when you’re vegan and gluten free this can be a rarity. Luckily, this dish is plant based, gluten free, vegan and absolutely delicious. It’s creamy without the cream, cheesy without the cheese, and your friends won’t even know it’s dairy and gluten free! Let’s get cooking:

Ingredients:
-Half a lemon
-A clove of garlic
-A package of sundried tomatoes
-A package of brown rice pasta
-A can of coconut milk
-Salt, pepper and basil to taste
-Almond oil
-Half a cup of spinach
-Half a cup of raw cashews

Directions:
1. Set water to boil.
2. Blend garlic, cashews, lemon, coconut milk, salt, pepper and basil.
-Chop sundried tomatoes and spinach.
3. Set sauce pan to medium and drop a teaspoon of almond oil.
4. Stir in spinach and sundried tomatoes.
5. Stir in sauce.
6. Stir in pasta and coat evenly.
7. Serve.


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