Fettuccine with Vegan Lemon Garlic Butter Sauce

This lemon garlic pasta delivers bold, vibrant and fresh flavours.
408 Reviews
Cals 1085 · Prot 28 · Carbs 116 · Fat 60
Vegan
Try Hello Chef Now
30 min
Fettuccine with Vegan Lemon Garlic Butter Sauce
This lemon garlic pasta delivers bold, vibrant and fresh flavours.
408 Reviews
Cals 1085 · Prot 28 · Carbs 116 · Fat 60
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pasta
Fettuccine 5*9*10*11*
250 Grams
Garlic cloves
3 Piece
Shallots
1 Piece
Lemon
1 Piece
Large zucchini
1 Piece
Cherry tomatoes
150 Grams
Olive oil
1 Tbsp
Water
100 ML
Vegetable stock cube 15*
1 Piece
Salted vegan butter
125 Grams
Baby spinach
60 Grams
Black pepper
0.5 Tsp
Chilli flakes
2 Grams
Garnish
Almond flakes 1*2*
30 Grams
Fresh basil
15 Grams

Allergens

*5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *15 Celery, *1 Peanuts, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4538 / 1085
Fats (g) 59.9
of which saturated (g) 30.3
Carbohydrates (g) 116
of which sugars (g) 17.5
Fibers (g) 12.7
Proteins (g) 27.6
Salt (g) 1.4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil pasta

1 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the fettuccine and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
Prep

2 Prep

Meanwhile, peel and mince the garlic. Peel and slice the shallots. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Peel the zucchini, then continue peeling until you are left with a pile of zucchini ribbons. Halve the cherry tomatoes. Juice the lemon.
Cook veg

3 Cook veg

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the shallots and fry for 2 min. Add the zucchini ribbons and tomatoes and cook for 3 min, stirring occasionally. Add the garlic. Cook for 1 min. Add the measured water and stock cube and simmer for 3 min.
Sauce

4 Sauce

Add the spinach and cook for 2-3 min. Reduce the heat to low and add the vegan butter, 1/1.5/2 Tbsp of lemon juice and 0.5/0.75/1 tsp of lemon zest. Whisk until the sauce begins to thicken. Add the cooked pasta and toss. Season with a pinch of black pepper and chilli flakes (spicy!).
Serve

5 Serve

Tear the fresh basil over the pasta and toss. Serve the pasta in bowls with the lemon butter sauce drizzled over the top. Garnish with the almond flakes.
Tip! For extra flavour, toast the almond flakes in a hot, dry pan for 2 min or until starting to brown.
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