Vegetarian Green Fettuccine

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Ingredients

Adjust Servings:
0.5 pounds Homestyle Egg Fettuccine
1 large bunch Broccolini
15 ounce can Cannellini Beans
1.5 cups Parsley
0.5 cup White Wine Vinegar
0.5 cup Extra Virgin Olive Oil
0.5 cup Mascarpone
0.25 cup Filtered Water
1 teaspoon Kosher Salt
0.5 teaspoon Ground Black Pepper

Vegetarian Green Fettuccine

20-minutes to pasta heaven!

  • 20 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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Raise your hand if you love fettuccine. I love long noodles that I can fork twirl! Makes it fun to eat.

When you have really high quality pasta, no matter what sauce, protein or vegetables you pair it with it will most likely be a winner.

Pasta dishes tend to be heavy but this vegetarian green fettuccine, is light yet creamy.

The sauce is a parsley dressing with mascarpone which results in a light yet luscious sauce. To keep it vegetarian but still have some protein, I love adding beans.

Steps

1
Done

Make The Creamy Parsley Sauce

Thoroughly wash your parsley and cut off the ends of the stems.

Next, grab your blender or food processor and add the parsley, white wine vinegar, olive oil, mascarpone, water, salt and pepper.

Turn your machine to high and blend until the sauce is smooth and creamy.

2
Done

Cook The Pasta & Broccolini

Grab a large pot and fill it up with water, about 3/4 of the way full.

Cover your pot with a lid and bring it up to a rolling boil on high heat.

Once at a boil, add about 2 teaspoons of salt to the water then add your fettuccine.

Let it boil uncovered for 4 minutes, stirring occasionally.

After 4 minutes add your washed and chopped broccolini and cook both the pasta and broccolini for another minute.

Next, turn off the heat and using a ladle or measuring cup, reserve half a cup of the pasta water then drain the pasta and broccolini.

3
Done

Combine everything

Add the pasta and broccolini back into your pot or a large skillet and add your parsley sauce and cannellini beans.

Turn the heat to medium, and gently stir and cook everything for a couple of minutes.

During those last two minutes of cooking, the sauce should adhere to every piece of fettuccine and all of the flavors will combine.

Give it a taste and add more salt and/or pepper if needed. I usually add another half a teaspoon of salt at this point and maybe another splash of vinegar.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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