Guy Fieri Recipe | Tequila Turkey Fettuccine

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When I first saw this recipe in Guy Fieri Food, it sounded really gross. Apparently it’s the recipe that won Fieri The Next Food Network Star, so I felt obligated to make it. Alfredo (yes, even vegan) is hard to screw up because it’s basically just a salty, creamy, rich sauce, so it couldn’t be that bad, right?

It was actually completely delicious. I used Beyond Meat instead of trying to figure out a more accurate turkey replacement because I really don’t think there’s a difference between turkey and chicken anyway, and also who cares because the sauce is the star here, anyway. 

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Tequila Turkey Fettuccini
Ingredients
  1. 2 tbsp canola or olive oil
  2. 1/4 red onion, sliced thin
  3. 1/4 cup roasted red pepper, sliced
  4. 1 tbsp minced jalapeno
  5. 1 tbsp minced garlic
  6. 1/2 package of Beyond Meat grilled strips (or 1 cup of your favorite chicken substitute)
  7. 1-ounce silver or white tequila
  8. 1 cup of non-dairy milk (I used almond)
  9. 1/3 cup of soaked, raw unsalted cashews
  10. juice of 1/2 a lemon
  11. 1 tablespoon chopped cilantro leaves
  12. 1/2 pound fettuccini pasta, cooked
  13. 2 tablespoons grated Parmesan-style vegan substitute, or nutritional yeast
  14. 2 lime wedges, for garnish
  15. 2 sprigs cilantro, for garnish
  16. 2 tablespoons diced Roma tomato, for garnish
  17. 1 teaspoon freshly ground black pepper
  18. 1 teaspoon salt
  19. 1 Roma tomato, diced
Instructions
  1. In a blender, blend non-dairy milk and cashews until smooth. Set aside 3/4 of a cup and save the rest for another time you need a heavy cream substitute (lasts up to 1 week in the fridge).
  2. In a sauté pan over medium-high heat, heat up oil and sauté onions and jalapeño until tender. Add garlic and sauté 1-2 more minutes. Add Beyond Meat and heat through, about 2-3 more minutes.
  3. Pour in tequila to deglaze the pan, allowing it to cover the pan evenly. Add your reserved 3/4 cup of cashew cream, lemon juice and cilantro and allow the cream to reduce and thicken, about 3-5 minutes. If the sauce becomes too thick, thin it out with more cashew cream. Season sauce with salt and pepper.
  4. Add pasta to the sauce pan and toss to coat the pasta. Add your "cheese" or nutritional yeast and toss again to combine. Serve on plates or in a bowl garnished with cilantro sprigs and chopped Roma tomatoes.
GUY GONE VEGAN http://www.guygonevegan.com/

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