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Fettuccine Alfredo Primavera Pasta

Dinner doesn't need to be complicated to be delicious. This fettuccine uses some pretty basic ingredients and lots of colorful veggies.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -8 servings

Ingredients

  • 1 pound uncooked fettuccine pasta you can replace with any shape gluten free pasta if needed
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1 small onion chopped
  • 1 medium zucchini chopped
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1/2 cup portabello mushrooms sliced
  • 2 cups vegetable broth
  • 1 cup unflavored almond milk
  • 2 teaspoons lemon juice
  • 2 tablespoons arrowroot starch or cornstarch
  • 2 tablespoons cashew butter
  • 4 ounces vegan "cream cheese" at room temp
  • 1/2 cup coconut cream *see note
  • 1/4 cup nutritional yeast
  • salt & black pepper to taste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon garlic powder

Instructions

  1. Boil noodles according to package instructions then drizzle lightly with 1 tablespoon olive oil and set aside.
  2. Heat 1 tablespoon olive oil in a large (deep) skillet over medium heat and add garlic, onion, zucchini, and bell peppers. Cook for 6 to 7 minutes until softened then toss in mushrooms and continue cooking for 2 to 3 more minutes. Pour the veggies into a separate bowl and return pan to heat.
  3. Whisk the starch and almond milk in a measuring glass and add to pan along with vegetable broth, thyme, nutmeg, garlic powder, and 1/2 teaspoon salt. Simmer while stirring until it begins to thicken enough to coat the back of a spoon.

  4. Reduce heat to low and add lemon juice, cashew butter, "cream cheese", coconut cream, and stir gently until cream cheese is melted, Add nutritional yeast and season to taste with additional salt and pepper and stir again. Add pasta and veggies to pan and gently toss to distribute sauce evenly.

  5. Serve hot.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.