Fettuccine Alfredo by Vi
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Fettuccine Alfredo by Vi

Submitted by: Chanel

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Servings: 4

A nice Side Dish I thought was off limits, but we can enjoy this version. I don't find it so different from the high-fat recipe.


  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 1 1/2 c. milk, full-fat, raw, grass-fed or pastured cows, organic
  • 2 clove garlic, fresh, organic
  • 1 tbs. arrowroot powder, organic
  • 4 oz. cheese, parmesan, raw, organic
  • 1 tbs. cream cheese, cultured, raw, grass-fed or pastured, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1 pinch black pepper, ground, organic
  • 2 c. pasta, fettuccini, brown rice, organic
  • 2 tsp. parsley, fresh, organic


Melt Coconut Oil in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Add Salt & Pepper. Mix Arrrowroot with just a bit of water in a cup and add to pan. Gradually add milk, stirring constantly. until mixture thickens. Add Parmigiano-Reggiano cheese, cream cheese and salt, stirring until cheeses melt. Toss sauce with hot pasta. Sprinkle chopped parsley on top. Serve immediately. Variation: Use Spelt Egg Noodles or Fettuccini.