RECIPE
Plant Based Protein Noodles

Fettuccine Roasted Garlic Alfredo

By Chef Ramon Solorzano

“Plant Based Protein Noodles Fettuccine Roasted Garlic Alfredo By Chef Ramon Solorzano.”

Instructions :


Roasted Garlic:

  1. Toss garlic with oil, salt and pepper and place on a large sheet pan and cover with foil.
  2. Cook at 300F for 1:30 hours.
  3. Once done remove from oven and set aside.
  4. Place noodles in boiling water and heat for 30 seconds. Remove from water and set aside.

Pasta:

  1. Place butter in a large pot and melt over medium heat.
  2. Once melted add garlic and continue to cook for 5 minutes. Making sure to smash the garlic into the butter.
  3. Add cream and simmer for 5 minutes.
  4. Add cheese and quickly whisk to create sauce.
  5. Stir in parsley and noodles.
  6. Serve and top with frico.
    INGREDIENTS
    1 lb
    JSL Plant Based Protein Fettuccine Noodles
    3/4
    cup butter
    3
    cups heavy cream
    4
    cups parmigiano reggiano
    1
    cup garlic, whole peeled
    1/4
    cup olive oil
    1
    tablespoon salt
    1
    tablespoon pepper
    1/4
    cup parsley, chopped
    1
    cup frico ½” – 1” pieces