Heart Healthy Fettuccini Alfredo

             Recipe created by Dennis G. Malone, a chef affiliated with Dr. Dean Ornish

2 cups well-cooked canelli, great northern or white beans (fill the cups with beans and add cooking liquid to top of cup)

2 cups soy milk (my favorites are Silk Brand Original or Pacific Brand

 

Unsweetened—be careful not to use vanilla flavored soy milk)

3/4 teaspoon garlic powder

3/4 teaspoon salt

1/8–1/4 teaspoon freshly ground nutmeg, depending on taste

1/4 cup grated low-fat Pecorino Romano sheep's milk cheese, or if diet permits, low-fat Soy Veggie Parmesan (by Soyco Foods)

1 cup dried tomatoes (rehydrated by soaking in boiling water for 20 seconds, drained, allowed to cool and then sliced into thin strips.)

2 cups small broccoli flowers

 

 

Tomatoes and broccoli are optional.

Begin heating a large pot of water for cooking the pasta. In a blender, puree beans, milk, garlic powder, salt and nutmeg until very smooth and creamy.

When boiling, add fettuccini pasta to salted water. While pasta begins to cook, in a medium sized pot, bring bean and milk mixture, stirring occasionally, to a temperature just below simmering; remove the sauce from the burner and stir in the grated cheese.

Adjust the seasoning of the sauce, if desired. Add broccoli, if desired, to the cooking pasta, to cook the broccoli with the pasta for the last couple of minutes.

When the pasta is cooked, yet still firm, drain the pasta, return it to its pot and add the sauce to the pasta. Divide the Fettuccini Alfredo into individual serving bowls or put it into a serving platter. Garnish the pasta with additional grated soy or Pecorino cheese and

minced Italian parsley.

Makes 6 servings.