Fettucine Primavera
- 16 oz package fettucine
Vegetables
- 1 onion, halved and sliced
- 2 cloves garlic, minced
- 1 c. carrots, thinly sliced into half moons
- 1 head broccoli, cut into small florets
- 1 red bell pepper, julienned
- ½ pound button or cremini mushrooms, quartered
- 1 c. frozen peas, thawed
- 1 4 oz can sliced black olives, drained (optional)
- 2 T finely chopped fresh basil
Sauce
- 2 c. unsweetened soymilk
- 1 c. water
- scant ½ c. unbleached flour
- 3 T nutritional yeast
- 2 t. onion powder
- 1 t. garlic granules
- ⅛ t. paprika
- ⅛ t, thyme
- ⅛ t. dill
- ½ t. salt
Cook the fettucine according to package directions until al dente. Drain and return to pot.
While pasta cooks, heat a little water In a large skillet or chef’s pan and sauté the onion, garlic, carrots and broccoli for about 5 minutes. Add the bell pepper and mushrooms and cook for 5 minutes more. Stir in the peas, olives, and basil, and heat through.
Meanwhile, combine sauce ingredients in a blender. Process until completely smooth, then pour into a saucepan and bring to a boil, whisking continuously, until sauce thickens.
Toss cooked pasta with sauce and vegetables, and serve immediately, garnished with freshly ground black pepper and additional chopped basil.
Adapted from The Uncheese Cookbook by Jo Stepaniak
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