One Pot Vegan Fettuccine Alfredo with Peas and Roasted Cherry Tomatoes
I think it’s clear that I love all things pasta and (vegan) cheese. Since I grew up on eating this stuff I really like taking my and others childhood faves and turning them into healthy plant-based meals. The food we grew up with is like tradition I guess you could say. We eat certain things during certain times of the year and we remember the things we loved most eating as a kid. I find that making life easier in the kitchen for both mom and dad is key and we don’t have to lose our traditions while doing so. We get to make exactly what we love just swapping out the old, not so good for you ingredients, for the new, better for you ingredients. We all want to feed our kids good quality food, but we also need some time on our side. And there are nights we are completely exhausted and we order take out. It happens.
But nothing beats a good ole home cooked meal. Especially a dish like this One Pot Vegan Fettuccine Alfredo with Peas and Roasted Cherry Tomatoes. Not only is this budget friendly, it’s warm and ready in twenty (20 minutes). It’s seriously one of my faves. One time I made this dish so much I made us sick of it for a while. I do that sometimes. I get like overly obsessed with a recipe and I make it non stop until it’s played out. Who else does that? lol I know I’m not alone.
I always found the regular Fettuccine Alfredo to be a bit bland really unless is was doused in some sort of cajun spice. Other than that it’s just a ton of butter and cheese with very little seasoning, salt if anything. This vegan version kicks the “regular” versions ass. Like literally sweeps the floor with it. Made with low sodium vegetable broth, organic soy milk (for thickness), fresh minced garlic, vegan butter, peas and tomatoes, this has so much flavor you won’t believe it’s vegan.
Now don’t get me wrong I know some vegan cheeses are absolutely disgusting, especially store bought, and I don’t ever claim that vegan cheese subs taste exactly like the real thing. For instance with my Vegan Cheese Wiz or other Alfredo Sauce, it’s the vegan version so it’s not going to taste exactly like what you’re use to but it will taste great and satiate you. Plus when you eat consciously it really truly does taste better. It’s like you appreciate it more. However I am going to say that this sauce is BETTER than the traditional dairy version. You know I wouldn’t play games with you, we are adults and so passed that. (lol)
We’ve all heard the famous question “Where do you get your protein from”? If you’re vegetarian, plant-based, vegan, or if you just do a meatless monday someone will ask you this question. I always think of that meme where you see someone from the Game Of Thrones saying “Winter is Coming”. I think “Brace yourself, the question is coming”. hahaha hahaha literally cracking up right now.
Anyway just 1 cup of peas packs 8 grams of protein. 8 freakin’ grams people! Most people don’t really know just how beneficial peas actually are. This is another vegetable I see thrown to the side because it’s “high in sugar” like it’s some sort of candy bar. Do not eliminate peas from your diet, they pack a huge variety of health-protective phytonutrients. Peas are strong in their antioxidant and anti-inflammatory game too so don’t let these little green guys fool you. They’re even environmentally friendly!
“Agricultural research has shown that pea crops can provide the soil with important benefits. First, peas belong to a category of crops called “nitrogen fixing” crops. With the help of bacteria in the soil, peas and other pulse crops are able to take nitrogen gas from the air and convert it into more complex and usable forms. This process increases nitrogen available in the soil without the need for added fertilizer. Peas also have a relatively shallow root system which can help prevent erosion of the soil, and once the peas have been picked, the plant remainders tend to break down relatively easily for soil replenishment. Finally, rotation of peas with other crops has been shown to lower the risk of pest problems. These environmentally friendly aspects of pea production add to their desirability as a regular part of our diet.” (whfoods.com)
I’m sure you’re now pretty impressed with peas and all their incredible health benefits. They’re considered one of the healthiest vegetables on earth!
As for the pasta, there is a vast selection of vegan fettuccine pasta’s out there. I love anything garlic or tomato and basil variety. Or you can just go with traditional plain fettuccine pasta. Be sure it’s vegan though because some pasta’s do contain egg. Not all but some.
I know you guys are going to enjoy this One Pot Vegan Fettuccine Alfredo with Peas and Roasted Tomatoes just as much as my family does. It’s another meal you can prep in the morning while the kids are at school and just pop it in the oven to reheat it right before dinner if you want to save some time at night. You don’t have to do this, it’s just an option.
Eat your peas! NeuroticMommy out. ✌🏻
Recipe adapted from YupItsVegan
One Pot Vegan Fettuccine Alfredo with Peas and Roasted Cherry Tomatoes
- 8 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp vegan butter
- 2 cups low sodium vegetable broth
- 2 cups organic soy milk
- salt/pepper to taste
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp nutritional yeast
- 8oz fettuccine pasta
- 1 cup frozen peas
- 1 cup roasted cherry tomatoes
- On medium heat, add garlic, butter, oil, and a sprinkle of salt to a large skillet or pan big enough to fit the fettuccine pasta for a few minutes to get the garlic juices flowing and the butter melted. About 5 minutes.
- Pour in vegetable broth, organic soy milk, and all seasonings. Bring to a boil then bring heat down to low-medium heat.
- Place in fettuccine pasta. Press it down gently with tongs to submerge in the liquid. The pasta will absorb the liquid as it cooks making the Alfredo sauce thicker.
- Let the pasta cook for 15 minutes and add in the 1 cup of peas at this time. This will be more than normal to usually cook pasta but it will be just fine. Stir occasionally so it's not sticking together. You can also lower the heat so nothing burns.
- At this point you can add in more milk if you feel the pasta is absorbing too much. I added a 1/2 cup extra of soy milk towards the end. All it does it make it creamier so don't worry about adding too much.
- Adjust the seasonings to your liking. Always taste as you go. You may feel it needs more salt, or a little more garlic.
- While that's cooking preheat your oven to 375F and line a baking sheet with parchment paper. Place cherry tomatoes on the pan and drizzle with extra virgin olive oil, salt and pepper. Cook for the same duration as the pasta, about 10-15 minutes.
- Once the cherry tomatoes are done add to the pot with fettuccine and mix well. Serve with garlic toast or a side salad and Enjoy!
- Any non dairy milk can be used but soy milk will give it the thickest consistency. I didn't use coconut milk because I feel sometimes coconut milk changes the flavor.
- Any fettuccini pasta will work.
- Stores well in the fridge in an airtight container for up to 3 days.
- You can make this meal in the morning and heat it up in the oven for 15 minutes before dinner time.