Fettuccine "Alfredo"

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15 min


25 min


8 Servings

Fettuccine "Alfredo"

Photo: Maya Visnyei

No dairy here, folks. This savoury pasta relies on almond milk for its creamy texture. Rotisserie or leftover chicken help it all come together in a snap.


  • 3 tbsp olive oil , divided
  • 8 oz cremini mushrooms , sliced
  • 2 tbsp chopped garlic
  • 1/2 cup chopped yellow onion
  • 2 tbsp all-purpose flour
  • 1 cup homemade roast chicken stock
  • 1 cup unsweetened almond milk
  • 1 1/2 cups shredded leftover roast chicken
  • salt
  • black pepper
  • 340 g fettucine , (preferably the kind packaged in nests)
  • 1/2 cup Italian parsley leaves , torn
  • 1/2 cup chopped toasted almonds


  • Heat 1 tbsp olive oil in a large skillet over medium-high. Add mushrooms and sauté for 2 min or until lightly browned. Add garlic and sauté for 1 min longer. Scrape into a bowl and reserve.
  • Turn heat down to mediumlow and add remaining 2 tbsp olive oil to skillet. Add onion and sauté for 2 min or until softened. Add flour and stir for 1 min to cook out floury taste.
  • Stirring constantly, add chicken stock, drippings (if you have them) and almond milk. Turn heat to medium-high, bring to a simmer and cook gently until thickened, about 3 min.
  • Add reserved mushrooms and chicken and season with salt and pepper to taste.
  • Cook fettuccine in boiling salted water until al dente, about 4 min. Drain, reserving ½ cup pasta cooking water.
  • Toss pasta with sauce, adding a little pasta cooking water to loosen if necessary. Sprinkle with parsley and almonds and serve.

Nutrition (per serving)

  • Calories
  • 327,
  • Protein
  • 20 g,
  • Carbohydrates
  • 40 g,
  • Fat
  • 33 g,
  • Fibre
  • 8 g,
  • Sodium
  • 288 mg.

Originally published in the January 2013 issue. Photo by Maya Visnyei.
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