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Fettuccini Alfonso

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)115.397
Energy (kCal)1071.8916
Carbohydrates (g)90.9219
Total fats (g)26.1206
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Thaw corn kernels. | 2. Place the corn, soy milk, tahini, and seasoning in a blender and process until completely smooth. | 3. (It may take several minutes to completely pulverize the corn.) Pour the blended mixture into a medium saucepan and warm over medium-low heat, stirring often. | 4. While the sauce is heating, cook the fettuccini in a large pot of boiling water until al dente. | 5. Drain well and return to the pot. | 6. Add the hot sauce and toss until evenly coated. | 7. Serve immediately, topping each portion with pepper, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn kernel 1 1/2 cups frozen 277.065 54.715 7.6563 3.0033
    soymilk 1 1/2 1/2 196.83 22.8906 11.9192 6.3788
    onion powder 1 tablespoon 23.529 5.4593 0.7183 0.0718
    salt 1 teaspoon - - - -
    fettuccine pasta 1 lb 403.4676 0.0 89.7602 2.2667
    pepper - - - -
    tahini 2 tablespoons 171.0 7.857 5.343 14.4

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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