• 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.

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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. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

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