2 servings
- 200 g (7 oz)maccheroni
- 70 g (2 ½ oz) margarine
- 70 g (2 ½ oz) soy cheese, diced
- 1 ½ soy cream
- Peppercorn
- Salt
Alfredo sauce… As much loved in stars and stripes countries as unknown in Italy. Actually, it isn’t a typical Italian dish. I already see our non-Italian readers’ dismay.
If you look for the origin of this sauce, you will find different versions. Anyway, all of them agree in saying that its creator is an Italian cooker – but it is no t clear if he worked in Italy or abroad- and that it was created for the American public. If you go to a tour of the Italian restaurants in Italy, you will notice its complete absence. This not means that it is definitely a crap – can I say crap in a serious culinary website?-. Simply, it is not a dish of our culinary tradition. And, maybe, it is a slightly heavy dish. And maybe I won’t go to the restaurant to eat something so simple.
Anyway… In the tradition of the non-traditional Italian dishes, Alfredo sauce as the same relationship with fettuccine than Romeo with Juliet. But, I am not a great lover of fettuccine, so here you will find organic maccheroni .
While the water is boiling and the pasta is cooking, in a pan melt the veggie margarine over low heat. Add the soy milk and mix well. Combine the soy cheese – when I say soy cheese I refer to soy cheese, not to tofu- and let it melt. Add grounded peppercorn and salt. Let the sauce reduce. Drain the pasta al dente and pour it into the sauce pan. The result is something good, but heavy. I gain 2oo grams only at thinking that the original recipes call for butter, cream and cheese instead of our vegan substitutes.
