green fettuccine
This awesome comforting pasta dish couldn't be easier to prepare thanks to new NONA vegan sauces!
Servings 4
Ingredients
- 1 package NONA alfredo
- 200 g fettuccine noodles
- 1 tablespoon coconut oil
- 2 ½ C broccoli florets
- ½ C shelled edamame
- 2 garlic cloves, minced
- 2 C finely chopped kale, stems removed
- ¼ C finely chopped onion
- ¼ C pasta water
- sea salt and ground black pepper, to taste
Instructions
- Boil water in a large pot and cook the fettuccine to al dente, about 8 to 10 minutes. Reserve ¼ cup of pasta water before you drain the noodles. Do not rinse the noodles under water.
- While the pasta is cooking, heat a large pan over medium and sauté onion in coconut oil for 2 minutes until fragrant. Add in broccoli and edamame and continue cooking for about 5 to 6 minutes. The broccoli should be just cooked through, but don't over cook. It's best when it's still bright green in the dish.
- Add in kale and garlic and continue to cook for another 3 to 4 minutes. Then turn the heat to low and add in your cooked fettuccine noodles and NONA alfredo sauce, tossing to coat everything evenly. Leave it on the heat, tossing constantly for another 2 to 3 minutes. Add sea salt and ground black pepper to taste and serve immediately.
Notes
For this recipe I used ½ package of Tinkyada Brown Rice Fettucine.
