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White Bean Fettuccine Alfredo {Vegan}
Author
Veg Life Staff
Ingredients
4
oz
Fettuccine
1
C
Dried Great Northern Beans
(if using dried, soak overnight and cook according to package instructions), or two 15 oz. Cans
4
tbsp
Vegan Margarine
3
Cloves
Garlic
or to taste
1
C
Almond Milk
or other non-dairy
1-1/2
tsp
Lemon Juice
1
tbsp
Nutritional Yeast
Salt and Pepper
to taste
8
oz
Broccoli Florets
1
Tomato
such as Roma
1/2
Loaf French or Italian Baguette
Parsley
for garnish
Lemon Wedges
for garnish
Instructions
If using dried beans, soak over night and cook according to package instructions. If using canned, drain and rinse well.
In a large saute pan, melt the vegan margarine and add the garlic cloves. Cook for 2-3 minutes to infuse the garlic flavor.
Add the drained beans and vegan margarine mixture to a food processor.
To that, also add the lemon juice, nutritional yeast and almond milk. Season with salt and pepper.
Puree until absolutely smooth in texture.
To that same saute pan, add the now processed mixture to reheat.
Meanwhile, prepare the fettuccine and broccoli florets.
Serve the sauce over prepared pasta. If mixing, do so just before serving as the starch in the pasta will thicken the sauce.
Serve with broccoli florets and a few slices of homemade or store bought baguette.
Garnish with parsley and lemon.