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Prep time
10 minutes
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Cook time
20 minutes
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Serves
6-8
Author Notes
100% Organic Black Soya Bean Fettuccine with a homemade creamy garlic white cannellini alfredo sauce. It's absolutely delicious! —Georgette Hartner
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Ingredients
- Black Bean Pasta
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1
box Organic Black Soya Bean Fettuccine
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1
Zucchini spiral cut
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1 cup
frozen edamame beans thawed
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Vegan Basil Pesto optional
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Vegan Parmesan Cheese
- Creamy Garlic White Cannellini Sauce
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2
15 ounce cans Cannellini beans drained and rinsed
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3
cloves garlic chopped
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2 tablespoons
Extra virgin olive oil
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1 cup
Almond milk unsweetened
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1 bunch
parsley chopped
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salt and pepper to taste
Directions
- Black Bean Pasta
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Prepare bean pasta according to directions on package. Drain and place in large bowl.
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Spiral cut zucchini, add to pasta and toss until combined.
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Add edamame and cheese and toss.
- Creamy Garlic White Cannellini Sauce
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In a small saucepan saute garlic in olive oil.
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In a blender add beans, garlic, almond milk, salt and pepper. Blend on high speed until mixture is completely smooth.
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Place sauce into a large pan. Cook, stirring occasionally until desired temperature reached.
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Serve warm over pasta and garnish with parsley and additional Parmesan.
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