Robin's Fettuccine and Broccoli with Almond-Herb Sauce (vegan and gluten-free)
Rocket and Roses Vegan Kitchen
Rocket and Roses Vegan Kitchen
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Ingredients

  • 15 minutes
  • 1 3/4 cups of sauce
  • 8 - 12 oz unccoked fettuccine of your choice
  • 2-3 cups small broccoli florets
  • 1 tbsp olive oil or 1/4 cup water
  • 1 sm onion, chopped
  • 3 garlic cloves, chopped
  • 1 1/2 cup cooked cannellini beans or 1 15oz tin cannellini beans,
  • rinsed and drained
  • 2-3 tbsp almond butter (I used 2)
  • 2 tbsp dry white wine (optional)
  • freshly ground salt and pepper to taste
  • 1 cup of hot vegetable broth or water
  • 1/4 cup chopped fresh basil, plus whole leaves for garnish
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp chopped fresh italian parsley
  • 1 tbsp chopped fresh chives
  • 1 tsp minced fresh thyme or savour
  • 2 tbsp sliced toasted almonds, for garnish

Instructions

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