Cyprus Mail
Cooking Good Living

White bean pasta Alfredo with peas and rosemary walnuts

In this video chef Toni Sakaguchi at The Culinary Institute of America demos a delicious vegan version of pasta Alfredo.

Replacing heavy cream with white beans in this plant-based alfredo sauce cuts down on saturated fat and cholesterol, while also giving this heavenly dish a tasty protein boost.

Chef Sakaguchi serves the pasta topped with a generous dollop of peas and rosemary walnuts – adding contrast and crunch to the silky creaminess.

So… ready to give it a go, yourself? You’ll be glad you did.

For ingredients and written instructions, click here. View the original video here.

Good Living is the Cyprus Mail’s portal of curated content from across the internet, showcasing local and global ideas, cultural highlights, and scientific and technological developments to inspire a sustainable life.

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