My apologies for the lack of blogging this week. The week was pretty much consumed by The Day of Reckoning and its aftermath (which entailed gratuitous sleeping and gratuitous boozing).
I *DID* manage to squeeze in some cooking this past weekend though, mostly because cooking does wonders to calm my nerves. There's just something so relaxing in the method--the rhythm of dicing, the quietness of measuring, the gentleness of mixing. I heart it.
One of the things I made was the Fettucine Alfreda from VwaV. I'm not quite sure it tastes anything quite like alfredo sauce. It's got ASSLOADS of nutritional yeast in it, which I know will turn many of you off to the recipe immediately. And it looks kind of like you fed a baby a whole bunch of mustard and they got the runs. BUT! BUT BUT BUT! I thought it was fantastique. It's kind of a grown-up version of some of the mac-n-cheez recipes out there. It *IS* salty though, so I omitted the amount of salt originally called for in the recipe, because I think it may be overkill. I also think you could probably use close to a pound's worth of noodles with this sauce as well. It LOOKS like it makes a really small amount, but it's so potently flavored that a little goes a long way.
I served mine with a mix of fried shrooms on top, and I thought it was delish. My mom snacked on some when she watched my cats the other night, and she heartily concurred.
So nooch-haters, be forewarned. The rest of you--get you to your cookbook and try it out.
- 1/2 lb fettucine (or linguine)
- 2 t. olive oil
- 1 medium size onion, chopped into big chunks
- 4 cloves garlic, chopped
- 1/2 c. water or veg. broth
- 2 t. yellow mustard
- 1/2 c. toasted pinenuts
- 2 t. soy sauce
- 2 t. chili powder
- 1 c. nutritional yeast
- freshly ground black pepper
Prepare pasta according to package.
In a skillet over moderate heat, sautee onions in oil for 3 minutes, until just softened. Add garlic, sautee two more minutes. Transfer to blender and blend with all other ingredients. It should be somewhat smooth but still a bit grainy.
Makes four servings.
(Recipe from VwaV, posted on Livejournal.com)