Erewhon Organic Grass-Fed Fettuccine Alfredo with Nutritional Yeast
ErewhonErewhon Organic Grass-Fed Fettuccine Alfredo with Nutritional Yeast
Ingredients
For the Fettuccine Alfredo
- 1 pound organic fettuccine
- 1/2 cup Clover Sonoma organic sweet cream salted butter
- 1 1/2 cups organic heavy cream
- 1 1/2 cups Organic Valley organic Parmesan cheese shreds, freshly grated, plus more for serving
- 1/4 cup nutritional yeast
- 2 organic garlic, cloves, minced
- 1 teaspoon pink Himalayan sea salt, or to taste
- 1/2 teaspoon organic black pepper, freshly ground, or to taste
- 2 tablespoons fresh organic parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the organic fettuccine and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
⏱️ 10 min
- 2
While the pasta is cooking, in a large skillet or Dutch oven, melt the Clover Sonoma organic sweet cream salted butter over medium-low heat. Add the minced organic garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 3 min
- 3
Pour in the organic heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low.
⏱️ 5 min
- 4
Gradually whisk in the Organic Valley organic Parmesan cheese shreds and nutritional yeast until smooth and melted. Continue to whisk until the sauce thickens slightly. Season with pink Himalayan sea salt and freshly ground organic black pepper to taste.
⏱️ 5 min
- 5
Add the drained fettuccine to the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 6
Serve immediately, garnished with extra Organic Valley organic Parmesan cheese shreds and fresh organic parsley.
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Organic Grass-Fed Fettuccine Alfredo with Nutritional Yeast
For the Fettuccine Alfredo
- 1 pound organic fettuccine
- 1/2 cup Clover Sonoma organic sweet cream salted butter
- 1 1/2 cups organic heavy cream
- 1 1/2 cups Organic Valley organic Parmesan cheese shreds, freshly grated, plus more for serving
- 1/4 cup nutritional yeast
- 2 organic garlic, cloves, minced
- 1 teaspoon pink Himalayan sea salt, or to taste
- 1/2 teaspoon organic black pepper, freshly ground, or to taste
- 2 tablespoons fresh organic parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the organic fettuccine and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
⏱️ 10 min - 2
While the pasta is cooking, in a large skillet or Dutch oven, melt the Clover Sonoma organic sweet cream salted butter over medium-low heat. Add the minced organic garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 3 min - 3
Pour in the organic heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low.
⏱️ 5 min - 4
Gradually whisk in the Organic Valley organic Parmesan cheese shreds and nutritional yeast until smooth and melted. Continue to whisk until the sauce thickens slightly. Season with pink Himalayan sea salt and freshly ground organic black pepper to taste.
⏱️ 5 min - 5
Add the drained fettuccine to the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 6
Serve immediately, garnished with extra Organic Valley organic Parmesan cheese shreds and fresh organic parsley.