For all of you that gripe about soaking cashews and not having a good blender to make creamy cashew sauces, cry no more! Toronto entrepreneur Kailey Gilchrist is the brains behind NONA Vegan Foods. This brand has ready made cashew sauces in cheesy and alfredo flavors that’ll have your mouth watering in no time! What are you waiting for? Find out where you can buy them ASAP and make this easy green fettuccine for dinner this week.
This pasta is especially badass because it’s got kale and broccoli mixed in! You can sit down with a hearty bowl of carbs and feel good about it, too! Plus, green fettuccine is pretty fun to say and I’m definitely not mad about it.
This awesome comforting pasta dish couldn’t be easier to prepare thanks to new NONA vegan sauces!
- 1 package NONA alfredo
- 200 g fettuccine noodles
- 1 tbsp coconut oil
- 2 1/2 C broccoli florets
- 1/2 C shelled edamame
- 2 garlic cloves, minced
- 2 C finely chopped kale, stems removed
- 1/4 C finely chopped onion
- 1/4 C pasta water
- sea salt and ground black pepper, to taste
Boil water in a large pot and cook the fettuccine to al dente, about 8 to 10 minutes. Reserve 1/4 cup of pasta water before you drain the noodles. Do not rinse the noodles under water.
While the pasta is cooking, heat a large pan over medium and sauté onion in coconut oil for 2 minutes until fragrant. Add in broccoli and edamame and continue cooking for about 5 to 6 minutes. The broccoli should be just cooked through, but don’t over cook. It’s best when it’s still bright green in the dish.
Add in kale and garlic and continue to cook for another 3 to 4 minutes. Then turn the heat to low and add in your cooked fettuccine noodles and NONA alfredo sauce, tossing to coat everything evenly. Leave it on the heat, tossing constantly for another 2 to 3 minutes. Add sea salt and ground black pepper to taste and serve immediately.
For this recipe I used 1/2 package of Tinkyada Brown Rice Fettucine.