Yummy Vegan Fettuccine with Vegetables
Vegan Pasta Dish
Delicious Vegan Pasta Dish
Do you love pasta? I sure do! When I decided to go 60 percent raw, it actually kind of scared me because I couldn't eat as much pasta as I was eating before. However, I have found some great vegan pasta recipes using spelt pasta or kamut flour pasta. In this recipe I am going to use kamut pasta which you can purchase from most good health stores. It does not contain any eggs at all, only flour.
Here is what you need to make this delicious dish
Prep and cook time: 30 minutes
2 fennel bulbs, stalks removed
450g asparagus, trimmed
60 ml extra virgin olive oil
sea salt and freshly ground black pepper
1 cup green peas
450 g kamut fettuccine
2 tbsps flat leaf parsley, chopped
1 tbsp rosemary, chopped
1 tbsp mint, chopped
1 lemon, zest
45 g vegan cheese, grated
1 lb canned cannelini beans, drained and rinsed
Cut the fennel bulbs into coarse slices, then cut the asparagus into pieces and combine with the fennel in the bowl.
Drizzle 1 tablespoon of olive oil over the vegetables and season with sea salt and black pepper.
Grill the vegetables using a griddle pan or under the grill on a medium heat until they are tender.
Cook the pasta in salted boling water according to the directions on the packet. Drain the pasta and pour into a large bowl. Do not drain off all the water, otherwise the pasta will be too dry. Leave 1/2 a cup of water in the pan with the pasta.
Add the vegetables, the remainder of the olive oil, the parsley, rosemary, mint, lemon zest, cheese and cannellini beans. Season with salt and pepper to taste.
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