Recipe of the Week: White Bean Fettuccine Alfredo

A delightful creamy pasta – without a drop of dairy! The fresh vegan fettuccine for this dish is made for Hello Chef by order by our Italian supplier. Order the ingredients in the Vegan Box. 

White Bean Fettuccine Alfredo with Mushrooms and Broccolini

Serves 4

Cooking time 30 min

Ingredients:

400g fresh vegan fettuccine

Sauce:

400 g canned white beans

2 large red onions

4 garlic cloves

200ml water

200g soy cream

1 vegetable stock cube

1/2 tsp black pepper

salt to taste

Veggie mixture:

300g mushrooms

300g broccolini

1-2 Tbsp olive oil

salt and black pepper to taste

Method:

1. Start with preparing the sauce. Peel and mince onion and garlic. Heat oil in a saucepan over medium high heat. Fry onion, stirring, for 5 minutes, until translucent. Add garlic, and cook for 1-2 minutes, until softened.

2. Pour white beans to a colander. Rinse and drain.

3. Add beans to the pan. Add water, soy cream, stock cube, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer lightly for 15 minutes.

4. Meanwhile, cook the pasta in boiling water until “al dente”, about 4-5 minutes. Drain and add a little bit of olive oil to keep from sticking. Keep warm under cover.

5. While pasta and sauce are cooking, clean and slice mushrooms. Rinse, dry and halve broccolinis.

6. Fry mushrooms in oil in a pan until nicely browned, about 4-5 minutes. Set aside. Fry broccolinis for about 3 minutes until crisp-tender. Season lightly with salt and pepper.

7. Puree the white bean mixture to a smooth sauce with a mixer or in a blender. Season with salt to taste. Combine with cooked pasta, mushrooms and broccolinis. Divide to plates.

Per serving:

Cal 674

Carb 72,3g

Prot 21,1g

Fat 32,1g