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  • Prep-time: / Ready In:
  • Makes 6 cups

Fettuccine Alfredo has never been the healthiest pasta choice…until now. In this version, a blended white bean sauce is used instead of cream, dried tomatoes take the place of bacon, and fresh sugar snap peas add more crunch and flavor than petite green peas.

Vegan White Bean Fettuccine Alfredo with Peas and Sun-Dried Tomatoes

Ingredients

  • 8 oz. dry whole wheat fettuccine
  • 8 oz. sugar snap peas, halved
  • 1 15-oz. can cannellini beans, rinsed and drained (1½ cups)
  • 2 cloves garlic
  • 2 tablespoons nutritional yeast
  • 2 tablespoons almond butter
  • ⅓ cup ready-to-eat sun-dried tomatoes, thinly sliced
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Cook fettuccine according to package directions for al dente, adding peas the last 3 minutes of cooking. Drain, reserving ¾ cup cooking liquid.
  2. Meanwhile, in a food processor combine beans, garlic, nutritional yeast, and almond butter. Process until smooth. Add the reserved cooking liquid; process until smooth.
  3. Return pasta and peas to the pot. Stir in bean sauce and tomatoes. Season with salt and pepper.

Comments (13)

(4.2 from 10 votes)
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Jim5 months ago
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Made some enhancements after reading reviews commenting on bland flavor. Increased the sun dried tomatoes to 1\2+ cup and added them with some of their extra virgin olive oil to sauteed onions and garlic. Then added the beans, sauteed all for a couple minutes and placed in the food processor along with 50% more nutritional yeast, 50% more almond butter and 2 tablespoons of ketchup. Luscious, my wife even asked for the recipe.

Janet4 months ago
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I followed your enhancements and it tasted really good. The only change was I used oil based sun-dried tomatoes and put a little of the oil in the sauce when I was puréing it and added a little bit of the oil and top the final dish with a little chili flakes. My husband didn’t like the chopped tomato chunks, so next time I think I will purée them in the sauce.

Veganforlife7 months ago
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It’s a solid 2.5 stars. It was just ok, not disgusting but also not so tasty that I’d make it again. The sauce came out too thick and rubbery, required more pasta water. The overall taste was pretty bland, so we added lemon juice and oregano, and some of the oil from the sundried tomatoes jar. Thought about adding crushed red pepper as well.

Dmrava7 months ago
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Tried to add this to my meal planner but recipe not found.

Kerstin7 months ago
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Excellent and fast . Used some Brokkoli because I had them. Very good

John Phillips7 months ago
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Love it. Just add salt. Delicious. Also use brussel sprouts in place of peas.add some red pepper and sautéed onion

Karla9 months ago
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Would this work with cashew butter as well? I have all of the ingredients, except for almond butter. TIA

Vijaya9 months ago
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Thx. Loved the recipe. Came out great. I also added half red (spicy) pepper in the sauce and a squeeze of lemon juice.

Annette1 year ago
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I made this for dinner tonight. Instead of adding the tomatoes at the end, I used my blender and added them with the beans, etc. Tasted yummy. Next time, I will add a bit more water as the sauce was a little thick. But I really enjoyed it, I will be making this more often.

Christina1 year ago
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Hubby hated it. No flavor to the sauce and I followed the recipe to the letter. Very disappointed unfortunately. Even added extra nooch on top.

free redis8 months ago
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Yum. Very good recipe. Also added chili flakes. Thanks.

Sandra1 year ago
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This was great with kalamata olives added.

Becki Henderson1 year ago
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This is one of those FOK recipes I make over and over again, because it’s so simple and yummy. I think the alfredo “sauce” would also work well as a hummus, especially for those who are not fond of tahini.

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Headshot of Mary Margaret Chappell
about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

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