TZUTC: -0700   
   MSGID: 34311.fidonet_cooking@1:105/500 2d581db7   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Alfredo Style Fettuccine   
    Categories: Pasta, Vegan   
         Yield: 4 Servings   
       
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 sm Onion; chopped   
         2 cl Garlic; minced   
         2 tb Dry white wine   
         1 c  Cooked cannellini beans;   
              - rinsed & drained   
       1/2 c  Cashew cream   
       1/4 c  Nutritional yeast   
         1 tb Lemon juice   
         2 c  Plain, unsweetened non-dairy   
              - milk; or as needed   
       1/2 ts Salt; or more to taste   
         1 pn Cayenne   
        12 oz Fettuccine   
         2 tb Fresh parsley or basil;   
              - minced   
              Black pepper; freshly ground   
       
     Heat the olive oil or water in a small skillet over medium heat. Add   
     the onion and garlic, cover, and cook until softened, about 5   
     minutes. Stir in the wine and cook for 1 minute longer.   
        
     In a high-speed blender or food processor, combine the onion mixture,   
     beans, cashew cream, nutritional yeast, and lemon juice. Process until   
     blended. Add the nondairy milk, salt, nutmeg, and cayenne, and process   
     until smooth.   
        
     Transfer to a medium-sized saucepan and heat gently over low heat.   
     Taste and adjust the seasonings and keep warm.   
        
     Bring a pot of salted water to a boil over high heat. Cook the   
     fettuccine, stirring occasionally, until al dente. Drain and place in   
     a large, shallow serving bowl. Add the sauce and toss. Sprinkle with   
     the parsley and freshly ground black pepper. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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