Congratulations. You’re about to learn how to hack meal planning.
If you get bored eating the same few dishes as part of your meal plan every week, keep this one-pan, 20-minute vegan fettucine alfredo pasta recipe on hand. Coconut cream pasta sauce coats strands of pasta, and the sauce can be made up to a week in advance – or even longer if frozen! Vegan parmesan packs more nutrition and more flavor into this dish – and it can stay fresh for 1-2 weeks! Prepare these staples ahead of time and freeze the sauce. When you’re craving variety, cook up a quick pot of your favorite pasta and toss them all together. You’ll have a spontaneous, healthy and plant-based dinner ready in no time!
20-Minute Vegan Fettuccine Alfredo
Servings 4
Ingredients
- 8 oz. fettuccine
- 2 cups unsalted vegetable stock
- 1 cup Vegan Coconut Cream Pasta Sauce
- ¼ cup Vegan Sunflower-Hemp Parmesan
- Black pepper to taste
- Fresh parsley chopped
Instructions
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In a large, flat-bottomed skillet, bring vegetable stock to a boil.
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Once boiling, whisk in cream sauce.
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Add pasta, cover and reduce heat to medium-low. Continue to cook pasta according to box directions.
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Remove from heat and mix in vegan parmesan.
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To serve, top with chopped parsley and additional parmesan, if desired. Taste and adjust seasonings if necessary.
Recipe Notes
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