- 0.5 pounds 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
Vibrant, savory and vegetarian green fettuccine pasta with a creamy parsley sauce.
Pasta dishes tend to be heavy but this vegetarian green fettuccine, is light yet creamy.
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.
This recipe uses a dried egg fettuccine pasta that is made with durum wheat.
The homestyle pasta tastes premium and has great texture which holds on to the sauce.
Speaking of sauce, I am using my parsley dressing with mascarpone which results in a light yet luscious sauce.
To keep it vegetarian but still have some protein, I love adding cannellini beans.
Cannellini beans are high in protein, fiber, contain vitamin C as well as magnesium.
To keep it easy, I am using canned beans but you can also use dry, soak them overnight, rinse and simmer in water for 45-80 minutes or until tender.
Every well balanced meal needs a green vegetable.
This recipe calls for broccolini but you can also use broccoli.
Broccolini is a mixture between broccoli and Chinese kale. It is crunchy, slightly sweet and is packed with nutrition.
This vibrant and green vegetable is rich in fiber which naturalizes toxins in our bodies and can reduce inflammation.
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.
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.
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.