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Peas & Roasted Cherry Tomato Fettuccine Alfredo

I don’t think I’ve ever met a person who didn’t like alfredo pasta. It is so rich, creamy, and classically Italian. So what’s a dairy-free girl to do? Improvise.This vegan one pot fettuccine alfredo is seriously so quick and tastes very gourmet. You would never guess it’s ready in less than 30 minutes.

It iss seriously one of my faves. One time I made this dish so much I made us sick of it for a while. I do that sometimes. I get like overly obsessed with a recipe and I make it non stop until it’s played out. Who else does that? Lol I know I’m not alone.

I always found the regular fettuccine alfredo to be a bit bland really unless is was doused in some sort of cajun spice. Other than that it’s just a ton of butter and cheese with very little seasoning, salt if anything. This vegan version kicks the “regular” versions ass. Like literally sweeps the floor with it. Made with vegetable broth, plant-based milk (for thickness), fresh minced garlic, vegan butter, peas and tomatoes, this has so much flavour you won’t believe it is vegan.

Anyway just 1 cup of peas packs 8 grams of protein. 8 freakin’ grams people! Most people don’t really know just how beneficial peas actually are. This is another vegetable I see thrown to the side because it’s “high in sugar” like it’s some sort of candy bar. Do not eliminate peas from your diet, they pack a huge variety of health-protective phytonutrients. Peas are strong in their antioxidant and anti-inflammatory game too so don’t let these little green guys fool you. They’re even environmentally friendly!

I’m sure you’re now pretty impressed with peas and all their incredible health benefits. They’re considered one of the healthiest vegetables on earth!

Nutritional yeast – or “nooch”, has some seriously magical transforming powers. With a little vegan cooking science magic, this stuff can go from dry yellow flakes to rich, creamy-cheesy sauce.

It also kicks-ass on its own. I may or may not be known to eat nutritional yeast straight from the container. A more um, “proper” way to eat it straight up is to sprinkle some on freshly popped popcorn for a cheesy vegan snack.

Whenever I’m cooking seasonally with right-off-the-vine produce, I try to let the fresh flavours of the veggies really shine through. There is no need to load up a tomato sauce with overwhelming flavours when the tomatoes you are using are top-notch, you know? And that thinking applies to all kinds of produce. This simple fettuccine alfredo recipe is one of my favourites for letting fresh produce shine. It isn’t the traditional heavy cream alfredo—it’s light, airy, and almost delicate. It is deliciously velvety without being overwhelmingly rich, letting the bright and fresh flavours of the veggies shine through.


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