One particular recipe that immediately caught my eye was a "creamy" veggie fettuccini. It uses cannellini beans and almond milk for a creamy texture. It is also packed with flavor from the fresh vegetables and garlic. This dish stands on it's own so well.
It was also incredibly easy. I made a few small alterations in the process but it was a great result. It also packed up very well for lunch throughout the week. My husband even enjoyed it. I must confess that he did add some slices of chicken breat. Cannot come between a man and his protein.
"Creamy" Veggie Fettucini
from The Alkaline Sisters
1 lb. of whole wheat fettucini
5 cloves garlic, peeled
1/4 cup of extra virgin olive oil
1-14 oz can of cannellini beans, drained and rinsed
1 1/2 tsp fresh rosemary, chopped
1/4 cup unsweetened almond milk
1 tbsp fresh lemon juice
1 tsp sea salt
1/2 tsp fo fresh cracked black pepper
1 lb fresh green beans, cut in half
1 lb. of asparagus spears, cut in 1/2 (if fat slice length wise)
2 red peppers, cut into 1/4′ thin strips
Bring 6 quarts of water to a boil and salt. Cook the fettucini according to the package directions.
While the pasta is cooking, combine the garlic, olive oil, cannellini beans, rosemary, almond milk, lemon juice, salt, and pepper in the bowl of a food processor. Pulse until smooth.
Steam the beans and asparagus for 4-5 minutes. Be sure not to overcook so that the vegetables are still crisp.
Place the pasta is a large bowl with the vegetables. Pour to "cream" mixture over the top and stir well. Enjoy!