AIP Creamy Fettuccine Alfredo

Are you following the Autoimmune Protocol (AIP) Diet but still craving a comforting bowl of creamy fettuccine alfredo? Look no further! We have the perfect AIP-friendly recipe that will satisfy your cravings without compromising your health goals.

Ingredients

• 1 medium-sized spaghetti squash
• 1 cup of coconut cream
• 2 tablespoons of nutritional yeast
• 1 tablespoon of extra virgin olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of dried parsley
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of black pepper (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side down, and bake for 30-40 minutes or until the flesh is tender.
4. While the squash is baking, prepare the creamy sauce. In a saucepan, heat the olive oil over medium heat and add the minced garlic. Sauté for 1-2 minutes until fragrant.
5. Add the coconut cream, nutritional yeast, dried parsley, sea salt, and black pepper (if using) to the saucepan. Stir well to combine.
6. Simmer the sauce over low heat for 5-7 minutes, stirring occasionally, until it thickens slightly.
7. Once the spaghetti squash is cooked, use a fork to scrape the flesh into long strands, resembling fettuccine noodles.
8. Transfer the spaghetti squash noodles to a large bowl and pour the creamy sauce over them. Toss gently to coat the noodles evenly.
9. Serve the AIP-friendly creamy fettuccine alfredo immediately, garnished with fresh parsley if desired.

Conclusion

With this AIP-friendly creamy fettuccine alfredo recipe, you can enjoy a delicious twist on a classic dish while staying true to your health goals. The spaghetti squash noodles provide a satisfying texture, while the creamy coconut sauce adds a rich and flavorful element. Indulge in this guilt-free comfort food and savor every bite!

Remember, with any recipe you choose to make, you can remove any ingredients that may be a trigger for you.