Almond & Lemon Alfredo Fettuccine
This plant-forward, protein-packed spin on Alfredo skips the cream in favor of a silky almond-based sauce, blended with lemon zest, vegan parmesan, and nutritional yeast for a savory, cheese-like richness. It’s tossed with fettuccine and sweet peas, then topped with thick-cut grilled tofu—golden and smoky from the grill. A scatter of toasted almonds and a flash of charred lemon finish the dish. Creamy, tangy, comforting, and proof that lighter doesn’t mean less.
Nutritional facts
Protein
29g
Carbs
73g
Calories
630
Fat
25g
Ingredients
Tofu, Almond Milk, Fettuccini, Peas, Lemon, Canola and Olive Oil Blend, Vegan Parmesan, Lemon Juice, Chickpea Flour, Almonds, Garlic, Dijon Mustard, Lemon Pepper, Garlic Powder, Kosher Salt, Nutritional Yeast, Italian Parsley, Black Pepper, Oregano
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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