White Bean Fettuccine Alfredo
by Cathy ConnallyWhite Bean Fettuccine Alfredo
Rated 5 stars by 1 users
Category
Main Course
Calories
322
This vegan White Bean Fettuccine Alfredo gets its creaminess from the white beans and the vegetables add a boost of flavour and colour.
Author:Cathy Connally
Ingredients
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227 grams (8 ounces) pasta, whole grain or red lentil
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150 grams (5.3 ounces) sugar snap peas
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227 grams (8 ounces) cannellini beans, rinsed and drained
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2-3 cloves garlic
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2-3 tablespoons nutritional yeast
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2 tablespoons almond butter
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½ cup cherry tomatoes
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100 grams (3.5 ounces) steamed asparagus
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¼ cup cilantro
- Salt and pepper to taste
Directions
Steam the asparagus and peas in a steamer tray for 5-6 minutes. Cover to keep warm. Drain water except for ¾ cup of water. Retain to use in preparation of sauce.
In a food processor, combine, beans, garlic, nutritional yeast and almond butter. Add ¾ cup of reserved water and blend until smooth.
Cook the pasta until it is al dente. Drain water. Add the bean sauce and stir until well distributed.
Option: add the vegetables into the sauce and serve or for a bit fancier look, serve pasta with bean sauce and separately add the vegetables to each plate.
Recipe Note
Inspiration from Forks Over Knives magazine Winter 2020
Nutrition
Calories 322, Fat 4 grams, Saturated Fat 0.4 grams, Cholesterol 0 milligrams, Sodium 113 milligrams, Carbs 51.4 grams, Fiber 23.6 grams, Sugar 3.6 grams, Protein 22.6 grams