Oh My Veggies · by Nicole★ 5.0 (2)
Fettuccine Kalefredo
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 44%
CARBS 59G48% OF CAL
9G FIBER44G OTHER6G TOTAL SUGAR
FAT 22G40% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fettuccine tossed with a creamy cashew-tofu Alfredo sauce and garlicky sautéed kale. A rich, plant-based take on an Italian classic.
mainamericanpastatofu⚙️ food processor🍪 sheet pan🥄 saucepan🔥 ovendairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup raw cashews (soaked in water 4-8 hours, then rinsed and drained)
- 1/4 pound firm tofu (drained)
- 2/3 cup unflavored soy or almond milk
- 3 tablespoons lemon juice (about 1 lemon)
- Salt to taste
- 1/4 cup raw cashews
- 2 tablespoons nutritional yeast flakes
- 1/2 teaspoon olive oil
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 pound kale (stems removed and leaves torn into bite-sized pieces)
- 1 cup vegetable broth
- 1/2 pound dry fettuccine pasta (cooked according to package directions)
- 1/2 teaspoon salt
- 1/4 teaspoon Black Pepper
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 44%
CARBS 59G48% OF CAL
9G FIBER44G OTHER6G TOTAL SUGAR
FAT 22G40% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 893mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 796mg
- Calcium
- 544mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 893MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.