Go Back
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
Author: Holly Gray


  • 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


  • 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!