vegan fettucine alfredo
This is a vegan take on a classic Italian dish.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion, chopped
- 4 cloves garlic, minced
- 1 can cannellini beans, drained and rinsed (15 oz)
- 1 lemon, zested and juiced
- 1 tablespoon nutritional yeast
- 1 1/4 cups vegetable stock
- salt and pepper
- 12 ounces fettuccine
- 1/4 cup parsley, chopped
How To Make vegan fettucine alfredo
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Step 1In a large skillet over medium heat, add the olive oil. Add the onion and saute for 5 minutes. Add the garlic and cook for 1 minute. Stir in the beans and continue to cook, softened, adding 1/4 cup of vegetable stock.
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Step 2Transfer to a food processor. Add the lemon juice and nutritional yeast. Process while pouring in the remaining vegetable stock just until it's creamy looking. You may not use all the stock. Season with salt and pepper.
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Step 3Cook the fettuccine in salted boiling water until al dente. Drain, reserving 1/2 cup of pasta water.
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Step 4Place the pasta back into the pot and add the cannellini sauce.
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Step 5Mix with a little pasta water if needed. Stir in the lemon zest and parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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