Vegan Fettuccine Alfredo with Sun-Dried Tomatoes - Forks Over Knives
Fettuccine Alfredo has never been the healthiest pasta choice...until now. Get this 15-minute recipe for vegan fettuccine Alfredo here!
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
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