Fettuccini Alfredo

Alissa Cohen
Living on Live Food

A fantastic recipe.  Has a great creamy texture.


4-8 zucchini, peeled and cut into long thick strips with vegetable peeler   
I think the original recipe had way too much sauce and not enough noodles so do as you like   
1 red bell pepper optional, thinly sliced    
may also use mushrooms or any other colorful vegetables.  I used marinated mushrooms and spinach  
Alfredo Sauce:   
1 1/2 c cashews  
1 1/2 c macadamia nuts  
3 TBSP lemon juice 
2 cloves garlic 
2 TBSP Braggs liquid aminos
2 TBSP water or more to blend well
1/4 c agave
barely a pinch of cayenne


set aside in lg bowl 
Alfredo Sauce: 
Blend all in blender until smooth and creamy, you will need to use your pusher and add water to make    it turn over in the VitaMix
pour over the fettuccini   
With your hands blend the sauce through the noodles.
The sauce will be thick so this will take a few minutes. 
The water from the vegetables will help thin it out while you kneed.