Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Creamy Fettuccine Alfredo with Peas and Palm

By Chef Linda

Special Equipment: Blender*

You might find it hard to believe that a blender and some artichoke hearts, white beans, and cashews can deliver a gorgeous, creamy Alfredo-like sauce, but it's true. Often times, we can use healthy, everyday ingredients to create textures and tastes we love without using animal products. This recipe proves that point deliciously. Making the sauce takes only minutes and most of the ingredients come right from a well-stocked pantry. Use fettuccini (wide pasta noodles) or amp up the health factor by using spiralized zucchini or butternut squash - or a combination! Bright green peas add protein and color and hearts of palm (typically found in jars or cans in the canned vegetable aisle) add texture and interest to the dish. This simple dish will surely become a favorite so make sure you keep your pantry stocked with these staples.

*Note: this recipe was made using a high-speed blender. Using a regular blender may require you to increase the blending time. A food processor can be used in place of a blender, but the results may not be quite as creamy: purée until it's as creamy as you can get it! 

Ingredients

 1 (15.5-ounce) can cannellini beans, drained and rinsed
 1 1 (12.5 to 14.5 ) can or jar artichoke hearts, drained (preferably not in oil)
 ½ cup raw cashews, soaked in hot water for 15 to 30 minutes then drained
  cup nutritional yeast
 3 large cloves garlic, peeled
 2 tbsp extra-virgin olive oil
 2 tbsp fresh lemon juice
 ¾ tsp teaspoon salt
 Ground black pepper, to taste
 1 lb regular or gluten-free dried fettuccine or pasta of your choice
 2 cups frozen green peas (thaw briefly before using)
 1 (14.5) ounce can hearts of palm, drained, rinsed and roughly, sliced into thick coins and then roughly chopped

Directions

Place the chopped hearts of palm in a large bowl. Set aside.

To make the sauce, place the artichoke hearts, beans, cashews, nutritional yeast, garlic, oil, lemon juice, salt, and pepper in the blender. Blend until velvety and smooth.

Cook the pasta according to package directions. When it's done, use tongs or two forks to lift the noodles out of the water, placing them in the bowl with the hearts of palm. Add the peas to the pasta water and cook for 3 to 4 minutes, until they are bright green and tender. Use a slotted spoon to transfer the peas to the pasta bowl. Pour about half of the sauce from the blender over the pasta. Add another 2 to 3 tablespoons of pasta water. Gently toss to coat everything in sauce. Add more sauce, as desired. Extra sauce will keep in the refrigerator for up to a week. Keep the pasta water while serving in case you want to add more moisture: pasta will continue to absorb the water even after it's dressed with sauce. Serve on a platter or in individual bowls garnished with freshly ground black pepper on top.

Creamy Fettuccine Alfredo with Peas and Palm

Creamy Fettuccine Alfredo with Peas and Palm

DifficultyEasy
YIELDS
Serve 4 to 6

creamy fettuccini alfredo with peas and palm
INGREDIENTS

 1 (15.5-ounce) can cannellini beans, drained and rinsed
 1 1 (12.5 to 14.5 ) can or jar artichoke hearts, drained (preferably not in oil)
 ½ cup raw cashews, soaked in hot water for 15 to 30 minutes then drained
  cup nutritional yeast
 3 large cloves garlic, peeled
 2 tbsp extra-virgin olive oil
 2 tbsp fresh lemon juice
 ¾ tsp teaspoon salt
 Ground black pepper, to taste
 1 lb regular or gluten-free dried fettuccine or pasta of your choice
 2 cups frozen green peas (thaw briefly before using)
 1 (14.5) ounce can hearts of palm, drained, rinsed and roughly, sliced into thick coins and then roughly chopped

DIRECTIONS

Place the chopped hearts of palm in a large bowl. Set aside.

To make the sauce, place the artichoke hearts, beans, cashews, nutritional yeast, garlic, oil, lemon juice, salt, and pepper in the blender. Blend until velvety and smooth.

Cook the pasta according to package directions. When it's done, use tongs or two forks to lift the noodles out of the water, placing them in the bowl with the hearts of palm. Add the peas to the pasta water and cook for 3 to 4 minutes, until they are bright green and tender. Use a slotted spoon to transfer the peas to the pasta bowl. Pour about half of the sauce from the blender over the pasta. Add another 2 to 3 tablespoons of pasta water. Gently toss to coat everything in sauce. Add more sauce, as desired. Extra sauce will keep in the refrigerator for up to a week. Keep the pasta water while serving in case you want to add more moisture: pasta will continue to absorb the water even after it's dressed with sauce. Serve on a platter or in individual bowls garnished with freshly ground black pepper on top.

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