Recipe: Tasty Vegan Pesto Fettuccine

Vegan Pesto Fettuccine. This vegan fettuccine pesto recipe features mung bean and edamame noodles with shaved squash, pecans, and pomegranate seeds. It is packed with protein and tastes delicious! Hi everyone, this is one of my all time favorite dishes that I make quite regularly.

Cook fettuccine in salted boiling water to your taste. Add a some sauce to the pasta and mix pasta with the sauce. The Best Vegetarian Fettuccine Recipes on Yummly You can cook Vegan Pesto Fettuccine using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegan Pesto Fettuccine

1. You need of Homemade Basil Pesto.
2. It's of Brussel Sprouts.
3. Prepare of Whole Grain Pasta.
4. It's of Tomatoes.
5. It's of Balsamic Vinegar.
6. You need of Red onion.
7. You need of Red pepper.
8. Prepare of Green pepper.
9. It's of Yellow pepper.
10. Prepare of Oregano.
11. Prepare of Sea salt.
12. You need of Coconut oil.
13. You need of Lemon pepper.
14. It's of Juice of a lemon.
15. It's of Fresh basil.
16. It's of Garlic.
17. Prepare of White onion.
18. It's of Black Pepper.

Fettuccine With Broccoli, Sweet Corn And Lime, Fettuccine With Grilled Asparagus, Peas, And Lemon, Cheap And Easy Spinach And Ricotta. This delicious Pesto Shrimp Fettuccine in White Wine Sauce is all about the flavor combination of zesty pesto, garlic, pasta and mushrooms. The best part of the dish is the perfectly cooked shrimp. Remove from the heat and immediately stir in the pesto.

Vegan Pesto Fettuccine instructions

1. Boil water for noodles. Wash vegetables. Peel onions..
2. Dice garlic, red onion, green, yellow, red and orange peppers. Slice Brussel sprouts in half..
3. Slice tomatoes once, and then cut slices in half. Put tomato pieces in a bowl. Pour balsamic vinegar on tomatoes to soak for full absorption. Sprinkle oregano and sea salt on to tomatoes. Put aside for later..
4. Pour coconut oil in fry pan. Heat on medium high. Place Brussel sprouts faced down in one single layer into the oil. Brown them, flip once, Brown the other side. Cover with lid for 5 minutes. When done, pour into a bowl. Squeeze a fresh lemon into Brussel sprouts. Season with lemon pepper, onion powder, sea salt and garlic powder..
5. Pour coconut oil in pan. Heat to medium high. Add all diced peppers, and red onions. Sauté until brown sear. Sprinkle sea salt..
6. Create Pesto Sauce.

Divide among bowls; top with pepper and more parmesan. Transfer to individual bowls or a serving dish and serve with remaining pesto alongside. A vegan fettuccine alfredo sauce recipe using Tofutti vegan cream cheese and vegan sour cream Serve your vegan alfredo sauce over prepared fettuccine pasta, or, use it to make a vegan white. Sunflower Seed Butter Oatmeal Cookies [Vegan]. Our newest recipes include pesto pasta and oatmeal so if you're looking for something new and delicious, these recipes are it!