al dente fettuccine smothered in creamy, cheesy alfredo sauce
For the breadcrumbs:
¼ cup panko or other breadcrumbs
2 tablespoons olive oil
½ teaspoon salt
1 garlic clove, grated
For the pasta:
8 oz pasta
2 Tablespoons Olive oil
2-3 garlic cloves
1 onion diced
1 container original Spero
¼ cup grated vegan parmesan or 2 Tablespoons nutritional yeast
2/3 cup vegetable stock or pasta water
Salt and pepper to taste
2 tablespoons parsley, roughly chopped
Bring a large pot of salted water to a boil. Cook pasta according to the instructions on the package.
Heat a medium skillet over medium high heat. Add 2 tablespoons olive oil and minced garlic, followed by the panko and salt. Stir to evenly coat the breadcrumbs in olive oil. Cook, stirring occasionally for 5-7 minutes or until breadcrumbs are gold brown throughout. Transfer to a bowl and wipe the skillet with a towel before returning to the heat to make the alfredo sauce.
Heat a skillet over medium heat. Add 2 tablespoons olive oil and sauté the onion and garlic until translucent, approximately 5 minutes. Transfer to a blender and add the Spero cheese, vegan parmesan, vegetable stock or water removed from the boiling pasta and a healthy pinch of salt and pepper.
Blend on high until smooth. Taste sauce and adjust seasoning as desired.
Pour sauce back into the pan and heat gently over low heat while you drain the cooked pasta.
Toss the pasta with alfredo sauce and garnish with parsley and toasted garlic breadcrumbs.