WHITE BEAN FETTUCCINE ALFREDO WITH PEAS AND SUN-DRIED TOMATOES

Category: Easy And Quick Recipes

This secret to this dairy-free fettuccine alfredo is the creamy sauce made from cannellini beans and almond butter, with sun-dried tomatoes and sugar snap peas lending tang and crunch. Note: If you don’t have fettuccine, any pasta shape will do.

ingredients

  • 8 oz. dry whole wheat fettuccine
  • 8 oz. sugar snap peas, halved
  • 1 15-oz. can cannellini beans, rinsed and drained (1½ cups)
  • 2 cloves garlic
  • 2 tablespoons nutritional yeast
  • 2 tablespoons almond butter
  • ⅓ cup ready-to-eat sun-dried tomatoes, thinly sliced
  • Sea salt and freshly ground black pepper, to taste
demo

Direction

  • Cook fettuccine according to package directions for al dente, adding peas the last 3 minutes of cooking. Drain, reserving ¾ cup cooking liquid.
  • Meanwhile, in a food processor combine beans, garlic, nutritional yeast, and almond butter. Process until smooth. Add the reserved cooking liquid; process until smooth.
  • Return pasta and peas to the pot. Stir in bean sauce and tomatoes. Season with salt and pepper.