Fettuccine Alfredo
- Fettuccini
- Mushrooms
- Snap Peas
- Vegan Parmesan
- Vegano Gremolata
- Vegano Alfredo Sauce
- Gluten
This vegan Fettuccine Alfredo has a velvety smooth and creamy sauce offering much-needed comfort food any day of the week.
Step 1: Boil water
Fill a medium-large pot halfway with water. Heat on high, cover and bring to a boil.
Step 2: Cook the pasta
Once water is boiling, add a pinch of salt and fettuccine noodles. Stir for a minute. Cook the pasta for 10-12 minutes or until desired texture. Strain and set aside.
Step 3: Prep the snap peas
Cut the snap peas into bite-sized pieces.
Step 4: Prep the mushrooms
Cut the mushrooms into thin, bite-sized strips.
Step 5: Cook your meal
In a large pan on medium heat, add 1 tbsp of oil and saute the mushrooms and snap peas for 2 minutes. Add the Vegano Alfredo Sauce and cook your vegetables to your liking. Toss fettuccine noodles in the sauce.
Step 6: Assemble your meal
To assemble, distribute fettuccine into bowls. Top with Vegano Gremolata and vegan parmesan.
| Per Serving | |
|---|---|
| Calories | 290 |
| Fat | 5g |
| Carbohydrates | 58g |
| Protein | 11g |
- Salt
