FETTUCCINE ALFONSO
This recipe is from Joanne Stepaniak’s “The Un-Cheese Cookbook.”
A power-packed, noble version of the classic Alfredo dish, featuring the venerable ribbon noodle. Serve with a crisp, tossed salad and fresh Italian bread, and your meal is complete.

1 ½ C. frozen corn kernels
1 ½ C. low-fat, non dairy (vegan) milk
2 T. tahini (optional)
1 T. onion granules
1 tsp. salt

1-15.5 oz. can Great Northern beans, rinsed and drained well

1 lb. Fettuccine

Cracked black pepper

1. Thaw the corn kernels by transferring them to a mesh strainer and placing them under hot, running tap water. Stir carefully until completely thawed, drain well, and measure.
2. Place the corn, milk, tahini, if using, and seasonings in a blender, and process until completely smooth. (It may take several minutes of processing to completely pulverize the corn.) Pour the blended mixture in a medium saucepan, and stir in the beans. Warm over medium-low until the beans are heated through, stirring often.
3. While the sauce is heating, cook the fettuccine in a large pot of boiling water until al dente. Drain well and return to the pot. Add the hot sauce and toss until evenly coated.
4. Serve immediately, topping each portion with a generous amount of cracked pepper.