It’s pasta with a twist week on the Today show! Yesterday we were treated to amazing veggie lasagna rolls, and today, I’m excited about the Vegan Beet Fettuccine Alfredo With Lemon-chive Ricotta that chef Chloe Coscarelli (of the vegan restaurant by CHLOE) made on the show this morning.
To make the amazing vegan beet fettuccine alfredo with lemon-chive ricotta that NYC by CHLOE chef, Chloe Coscarelli made on the Today show this morning, she told Matt Lauer you’ll need garlic, caramelized onion, fettuccine, olive oil, cashews, water, lemon juice, roasted beets, chives, and a few other ingredients. Be sure to watch the video below to see just how Chloe Coscarelli made this delicious dish! Don’t forget to head over to the Today show website for the vegan beet fettuccine alfredo with lemon-chive ricotta recipe.
Video: Watch by CHLOE NYC chef Chloe Coscarelli show Matt Lauer how to make delicious vegan beet fettuccine alfredo with lemon-chive ricotta on the Thursday, April 7, 2016 episode of the Today show. *** If you have any questions or comments about the recipe or the Today show itself, please contact them directly on their website as I am not affiliated with the show. Thank you!