Yesterday for dinner the mr. and I made the fettucine alfreda from vegan with a vengeance. We had it with broccoli and very thiny sliced radishes, which by the way, no longer taste like radishes when thiny sliced and sauteed. It was my first time trying out the much-celebrated nutritional yeast (a powdery yellow vegan foodstuff that gives a cheesy taste to things). The sauce was interesting, definitely creamy, but I think I'd like to try one with more pine nuts (or other nut, I've heard good things about cashews) and less nutritional yeast.
1 comment:
welcome to the world of nutritional yeast. It is an acquired taste for sure. In the beginning, I didn't like it too much, but now I dump it into recipes.
your pasta looks really yummy.
Post a Comment