Vegan Fettuccine Alfredo Bread Bowl Topped With Grated Vegan Parmesean recipe
For the Fettuccine Alfredo:
1 pound fettuccine pasta
1/2 cup vegan butter
4 garlic cloves, minced
1 cup vegan heavy cream
1 cup vegetable broth
1 cup vegan parmesan cheese, grated
Salt and pepper to taste
For the Bread Bowl:
4 sourdough bread bowls
2 tablespoons vegan butter, melted
1 tablespoon garlic powder
1 tablespoon dried parsley
Vegan parmesan cheese, grated
Preheat the oven to 375°F.
Cook the fettuccine pasta according to package directions until al dente. Drain and set aside.
In a large saucepan, melt the vegan butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Pour in the vegan heavy cream and vegetable broth, and stir to combine. Bring the mixture to a simmer and cook for 5-7 minutes until slightly thickened.
Stir in the vegan parmesan cheese until melted and well combined. Season with salt and pepper to taste.
To make the bread bowl, use a bread knife to carefully cut off the top of each sourdough bread bowl. Use your hands to gently scoop out the inside of the bread, leaving about 1/2 inch of bread around the edges.
In a small bowl, mix together the melted vegan butter, garlic powder, and dried parsley. Brush the inside and top of each bread bowl with the garlic butter mixture.
Place the bread bowls on a baking sheet and bake for 8-10 minutes until lightly toasted.
To assemble, divide the cooked fettuccine Alfredo among the bread bowls. Top with grated vegan parmesan cheese.
Serve immediately, while the bread is still warm and toasty.