White Bean Fettuccine Alfredo

with Mushrooms and Broccolini

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Vegan
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Vegan
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Instructions

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1 Saute

Peel and chop onion and mince garlic. Heat oil in a saucepan over medium-high heat. Fry onion for 5 minutes. Add garlic, fry for 1-2 minutes.

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2 Simmer

Add drained and rinsed white beans, water, stock cube, salt and black pepper. Bring to a boil, reduce heat to low, cover, and simmer lightly for 15 minutes.

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3 Cook pasta

Meanwhile, cook the spaghetti in boiling water until “al dente”, for about 8 minutes. Drain, reserving a bit of the cooking water at the bottom of the pot. Add a drop of oil to prevent from sticking.

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4 Prep veggies

While pasta and sauce are cooking, clean and slice mushrooms. Halve broccolinis.

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5 Fry and season

Fry mushrooms in oil in a pan until nicely browned, about 5 minutes. Add broccolinis and fry for about 3-4 more minutes until the broccolini is crisp-tender. Season with salt and pepper.

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6 Make sauce

Add soy cream to the white bean sauce. Puree until smooth with a mixer or in a blender. Season with salt to taste. Combine with cooked pasta, mushrooms and broccolinis, and serve.

Tips for fussy eaters

Serve with some grated cheese.

Pro tip

Make the sauce quite loose, as it thickens when it sits.

A creamy delight!

Cooking Time: 30 min

Cals 674 · Prot 21.1 · Carbs 72.3 · Fat 32.1

Ingredients

Number of people

Sauce

Red onion 1 Pieces
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
White beans, small 200 Grams
Water 150 ML
Vegetable stock cube 0.5 Pieces
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Soy cream 100 ML
Salt 0.5 Tsp

Pasta

Spaghetti 200 Grams

Veggies

Mushroom 150 Grams
Broccolini 150 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

A creamy delight!

Cooking Time: 30 min

Cals 674 · Prot 21.1 · Carbs 72.3 · Fat 32.1

Instructions

photo

1 Saute

Peel and chop onion and mince garlic. Heat oil in a saucepan over medium-high heat. Fry onion for 5 minutes. Add garlic, fry for 1-2 minutes.

photo

2 Simmer

Add drained and rinsed white beans, water, stock cube, salt and black pepper. Bring to a boil, reduce heat to low, cover, and simmer lightly for 15 minutes.

photo

3 Cook pasta

Meanwhile, cook the spaghetti in boiling water until “al dente”, for about 8 minutes. Drain, reserving a bit of the cooking water at the bottom of the pot. Add a drop of oil to prevent from sticking.

photo

4 Prep veggies

While pasta and sauce are cooking, clean and slice mushrooms. Halve broccolinis.

photo

5 Fry and season

Fry mushrooms in oil in a pan until nicely browned, about 5 minutes. Add broccolinis and fry for about 3-4 more minutes until the broccolini is crisp-tender. Season with salt and pepper.

photo

6 Make sauce

Add soy cream to the white bean sauce. Puree until smooth with a mixer or in a blender. Season with salt to taste. Combine with cooked pasta, mushrooms and broccolinis, and serve.

Tips for fussy eaters

Serve with some grated cheese.

Pro tip

Make the sauce quite loose, as it thickens when it sits.

Ingredients

Number of people

Sauce

Red onion 1 Pieces
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
White beans, small 200 Grams
Water 150 ML
Vegetable stock cube 0.5 Pieces
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Soy cream 100 ML
Salt 0.5 Tsp

Pasta

Spaghetti 200 Grams

Veggies

Mushroom 150 Grams
Broccolini 150 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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