Vegan Fettuccine Alfredo with Broccoli, Red Peppers, and Pine Nuts
The latest addition to our Pasta Night rotation is this creamy Alfredo deliciousness packed with colorful, good-for-you veggies.
This recipe is easily customizable to whatever vegetables and pasta you have on hand.
Ingredients for Fettuccine Alfredo with Broccoli, Red Peppers, and Pine Nuts:
- broccoli florets
- pine nuts
- red bell pepper
- yellow onin
- garlic
- sun-dried tomatoes in oil
- fettuccine
- vegan butter
- olive oil
- soy creamer
- ground black pepper
- vegan parmesan cheese
- vegan mozzarella cheese
- Italian flat-leaf parsley
- fresh thyme
How to make Fettuccine Alfredo with Broccoli, Red Peppers, and Pine Nuts:
Bring a large pot of water to a boil. Add broccoli and cook until crisp-tender, around 5 minutes. Remove from heat, drain, and rinse with cold water. Set aside.
Place pine nuts in a large, dry skillet over medium heat. Toast pine nuts 2-3 minutes, until light golden brown and slightly fragrant. Shake the span frequently to avoid burning the pine nuts. Remove from pan and set aside.
Pour 1 tablespoon olive oil in the skillet. Add red peppers and onions. Cook, stirring frequently, 3-5 minutes. Add 2 cloves minced garlic and continue cooking another 1-2 minutes.
Stir in broccoli and sun-dried tomatoes. Set mixture aside and keep warm.
To the pot used to cook the broccoli, add butter and olive oil over medium heat. Add remaining 2 cloves of garlic, cooking 1-2 minutes.
Cook fettuccine pasta according to package directions.
Add creamer and black pepper. Bring to a boil then reduce heat to low and allow to simmer, stirring frequently, 5-7 minutes.
Stir in Parmesan and mozzarella cheeses a little bit at a time, allowing each addition to melt prior to adding more, until all cheese is incorporated into the sauce. Adjust seasoning to taste.
Toss Alfredo sauce with cooked pasta. Stir in the broccoli/red pepper/onion mixture, top with toasted pine nuts, parsley, and thyme. Serve warm.
Vegan Fettuccine Alfredo with Broccoli, Red Peppers, and Pine Nuts
A colorful and nutritious vegan Alfredo pasta. Ready to serve in about 30-40 minutes.
Print Pin RateIngredients
- 2 cups broccoli florets
- 1/4 cup pine nuts
- 1 red bell pepper chopped
- 1/4 cup yellow onion diced
- 4 cloves garlic minced and divided
- 1/4 cup sun-dried tomatoes in oil chopped
- 12 ounces fettuccine pasta
- 3 tablespoons vegan butter
- 3 tablespoons olive oil divided
- 2 cups soy creamer
- 1/4 teaspoon ground black pepper
- 1/2 cup vegan parmesan cheese grated
- 3/4 cup vegan mozzarella cheese shredded
- 2 tablespoons fresh Italian flat-leaf parsley chopped
- 2 tablespoons fresh thyme leaves
Instructions
- Bring a large pot of water to a boil. Add broccoli and cook until crisp-tender, around 5 minutes. Remove from heat, drain, and rinse with cold water. Set aside.
- Place pine nuts in a large, dry skillet over medium heat. Toast pine nuts 2-3 minutes, until light golden brown and slightly fragrant. Shake the span frequently to avoid burning the pine nuts. Remove from pan and set aside.
- Pour 1 Tablespoon olive oil in the skillet. Add red peppers and onions. Cook, stirring frequently, 3-5 minutes. Add 2 cloves minced garlic and continue cooking another 1-2 minutes.
- Stir in broccoli and sun-dried tomatoes. Set mixture aside and keep warm.
- To the pot used to cook the broccoli, add butter and olive oil over medium heat. Add remaining 2 cloves of garlic, cooking 1-2 minutes.
- Cook fettuccine pasta according to package directions.
- Add creamer and black pepper. Bring to a boil then reduce heat to low and allow to simmer, stirring frequently, 5-7 minutes.
- Stir in parmesan and mozzarella cheeses a little bit at a time, allowing each addition to melt prior to adding more, until all cheese is incorporated into the sauce. Adjust seasoning to taste.
- Toss Alfredo sauce with cooked pasta. Stir in the broccoli/red pepper/onion mixture, top with toasted pine nuts, parsley, and thyme. Serve warm.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Leave a Reply