Maybe it’s been so long since I’ve had regular pasta (at least 10 months) – let alone fettuccine alfredo (years and years) – but i think this dish is as satisfying as the real thing.
This vegan keto version of fettuccine alfredo is also as much of an indulgence for a special occasion as the real thing. We don’t normally eat processed foods but these Zeroodles seem pretty safe. The only ingredients are organic mung beans, organic soybeans, and water so they have only 3g of net carbs per serving. Not too bad for the rare treat.
The sauce is my old go-to vegan “alfredo” simplified and lower-carbified. I think this is best served with some veggies stirred in: sauteed mushrooms, asparagus, spinach, broccoli, whatever but you do you.
Macro Breakdown per serving (a serving is 1/2 the recipe)
405 Calories
Total Carbs 39g | Fiber 23g | Net carbs 16g | Protein 36g | Fat 8g
Always weigh and measure your own ingredients to ensure accurate tracking.
2 comments
Looks very yummy. I’d try to see where I can get the zeronoodles in hk
Seriously! I should open a store. Or maybe nag foodcraft to import them – they’ve started stocking a lot of keto items. I bet this would work with zucchini noodles and am willing to do the research 🙂