• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

This Wife Cooks™

  • About
    • Contact
    • Instagram
    • Work With Me
    • JOIN MY NEWSLETTER
  • Holidays
    • Vegan Thanksgiving Recipes
    • Vegan Christmas Recipes
    • New Year’s
    • St. Patrick’s Day
    • Easter
    • Cinco de Mayo
    • 4th of July
    • Oktoberfest
    • Halloween
    • Game Day
    • Happy Birthday
  • Collections
    • Appetizers
    • Breakfast & Brunch
    • Dessert
    • Lunch & Dinner
    • Side Dishes
    • Snacks
  • Popular
    • Breads
    • Casseroles & Comfort Food
    • Cookies & Cakes
    • Dressings & Dips
    • Kid Favorites
    • Pasta
    • Rice & Grains
    • Soups, Chilis, & Stews
    • Salads
    • Sandwiches, Tacos, & Burgers
    • Baking
    • Vegan
    • Vegetarian
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Home » Meals » Lunch & Dinner » Vegan Fettuccine Alfredo with Broccoli, Red Peppers, and Pine Nuts

Vegan Fettuccine Alfredo with Broccoli, Red Peppers, and Pine Nuts

September 28, 2016Leave a Comment

Pin
Share
Tweet
6Shares
View Recipe
Fettuccine Alfredo with Broccoli, Red Peppers, & Pine Nuts - A colorful and nutritious vegan Alfredo pasta. Reasy to serve in about 30-40 minutes. via @thiswifecooksVegan Fettuccine Alfredo with Broccoli, Red Peppers, & Pine Nuts  via @thiswifecooks

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.

Fettuccine Alfredo with Broccoli, Red Peppers, and Pine Nuts | thiswifecooks.com

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.

 

Fettuccine Alfredo with Broccoli, Red Peppers, & Pine Nuts

Fettuccine Alfredo with Broccoli, Red Peppers, and Pine Nuts | thiswifecooks.com

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.
No ratings yet
Print Pin Rate
Author: Holly Gray
Prevent your screen from going dark

Ingredients

  • 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!

Fettuccine Alfredo with Broccoli, Red Peppers, & Pine Nuts - A colorful and nutritious vegan Alfredo pasta. Reasy to serve in about 30-40 minutes.

Pin
Share
Tweet
6Shares

Related Posts:

  • Sweet Bell Pepper Bruschetta
    Sweet Bell Pepper Bruschetta
  • Pasta Primavera
    Pasta Primavera
  • Green Olive Pasta
    Green Olive Pasta

Join My Newsletter

Signup to get all my latest recipes delivered right to your inbox every week!

You have Successfully Subscribed!

Filed Under: Lunch & Dinner, Pasta Night, Vegan Tagged With: pasta, vegan, vegetables

Previous Post: « Vegan Pumpkin Spice Coffee Creamer
Next Post: Roasted Chickpeas and Edamame »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Join My Newsletter

Signup to get all my latest recipes delivered right to your inbox every week!

You have Successfully Subscribed!

Recent Posts

  • Vegan BBQ Burgers
  • Okra Fries
  • Mushroom Po’ Boys
  • Remoulade Sauce

Footer

This Wife Cooks press

Copyright © 2023 thiswifecooks.com. All rights reserved. Privacy Policy .

This Wife Cooks™Logo Header Menu
  • #760 (no title)
    • Contact
    • Work With Me
  • Holiday
  • Collections
    • Appetizers
    • Breakfast & Brunch
    • Dessert
    • Lunch & Dinner
    • Side Dishes
  • Popular