Vegan Fettuccine Alfredo

Diego lost a tooth on Tuesday — his second molar, upper left, the kind that bleeds enough to be dramatic but not enough to warrant concern. He came downstairs holding it in his palm like a trophy and said, "Coach, I took a hit and kept playing." He called me Coach. He's nine. Lisa, from the kitchen, said, "He's your father, not your coach." Diego looked at me. I looked at him. We both understood that this was a distinction without a difference, and that saying so out loud would get us both in trouble.

Practice this week was about discipline. When you're 5-0, the danger isn't the next opponent — it's yourself. Kids start believing they're invincible, which is wonderful for confidence and terrible for preparation. I ran the scout team harder than usual. I made Marcus throw to his third and fourth reads instead of looking for Jaylen every play. I made Darnell do footwork drills until he looked at me with genuine betrayal in his eyes. "Coach, I have eleven tackles a game." I said, "Twelve is better." He did the drills. That's a good kid.

Friday we played Smoky Hill and won 31-7 by halftime. I pulled starters after the third quarter. 6-0. The local paper did a small write-up — "Resurgent Program Eyes Playoffs Under Third-Year Coach." They misspelled my name. Medina with two N's. My family has been in New Mexico since 1598 and people still can't spell it. Gloria would say this is what happens when you leave home. Gloria says a lot of things.

Saturday night Lisa and I had what passes for a date when you have four children under ten: we put the kids to bed, opened a bottle of sparkling water — apple cider for her, plain for me, because I don't drink and she was being solidarity about it, which I didn't ask for but appreciated — and I made green chile mac and cheese on the stove. Not baked. Stovetop. Sharp cheddar, a little cream, Hatch green chile stirred in at the end so it stays bright and doesn't cook down into mush. It's the kind of food that looks like nothing and tastes like everything. We ate it on the couch watching a movie I can't remember because I fell asleep twenty minutes in. Lisa said I snored through the entire third act. I said the third act couldn't have been that important if she didn't wake me. She threw a pillow at my head. Twenty-one years of marriage summed up in a thrown pillow. I wouldn't trade it.

Feed your people. The game is won at the table.

The green chile mac and cheese I made that Saturday is one of those dishes I’ve never bothered to write down — it lives in my hands more than in any notebook. But the soul of it is what matters: a creamy stovetop pasta that comes together fast, asks nothing of you, and delivers everything. This vegan fettuccine alfredo is built on the same philosophy. Same couch-ready energy, same “looks like nothing, tastes like everything” logic. If Lisa and I can call this a date night, so can you.

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4

Ingredients

12 oz fettuccine pasta
1 cup raw cashews, soaked in hot water for 15 minutes and drained
1 cup vegetable broth, plus more as needed
1/2 cup unsweetened plain oat milk (or other plant-based milk)
4 cloves garlic, minced
2 tablespoons olive oil
3 tablespoons nutritional yeast
1 tablespoon fresh lemon juice
1/2 teaspoon onion powder
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon black pepper
Fresh parsley, chopped, for serving
Red pepper flakes, optional, for serving

Instructions

Cook the pasta. Bring a large pot of well-salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Drain and set aside.
Blend the sauce. Add drained cashews, vegetable broth, oat milk, nutritional yeast, lemon juice, onion powder, salt, and pepper to a high-speed blender. Blend on high for 60–90 seconds until completely smooth and creamy. Taste and adjust seasoning.
Sauté the garlic. In a large skillet or saucepan over medium heat, warm the olive oil. Add the minced garlic and cook, stirring frequently, for 1–2 minutes until fragrant but not browned.
Build the sauce. Pour the blended cashew cream into the skillet with the garlic. Stir to combine and bring to a gentle simmer over medium-low heat, 2–3 minutes. If the sauce thickens too much, add reserved pasta water a tablespoon at a time to reach a silky, pourable consistency.
Toss and finish. Add the drained fettuccine to the skillet and toss well to coat every strand. Cook for 1–2 minutes, stirring, until the pasta is heated through and fully sauced. Taste once more and adjust salt and pepper as needed.
Serve immediately. Divide into bowls and top with fresh parsley and a pinch of red pepper flakes if desired. Best eaten right away, on the couch, with someone you’ve known long enough to throw a pillow at.

Nutrition (per serving)

Vegan Fettuccine Alfredo — The Stovetop Comfort That Won a Twenty-One-Year Marriage Another Saturday Night