Fettuccine Alfredo

Fettuccine Alfredo
  • Fettuccini
  • Mushrooms
  • Snap Peas
  • Vegan Parmesan
  • Vegano Gremolata
  • Vegano Alfredo Sauce
20 mins
Contains Allergen:
  • Gluten

This vegan Fettuccine Alfredo has a velvety smooth and creamy sauce offering much-needed comfort food any day of the week.

1
Step 1: Boil water

Fill a medium-large pot halfway with water. Heat on high, cover and bring to a boil.

2
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.

3
Step 3: Prep the snap peas

Cut the snap peas into bite-sized pieces.

4
Step 4: Prep the mushrooms

Cut the mushrooms into thin, bite-sized strips.

5
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.

6
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

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