Kitchen Sink Fettucine

I am really, really not a fan of pasta. I blame this on my college years running through the Adkins diet phase. There’s something so overindulgent about sitting down to a plate of white carbs. So, I try to steer myself away most of the time.

Here’s the thing, though. Getting a family of picky people to shovel veggies into their mouth is so  much easier when it comes with pasta as the vehicle. Twirl, slurp, done.

Plus, pasta with tons and tons of veggies is so purty. Twirl, slurp, sparkle.

Take that, Adkins. Take that.

This pasta is absurd. It’s easy. It’s colorful. It’s chock full of good stuff.

And it takes, like, half an episode of Sister Wives to make. Which means, you won’t get to see Robyn crying for the other half of the show. You can thank me later.

We put it all together in a giant skillet and ate out of it like cave people. This is what a pan full of white carbs will do to you.

Come on, you know you get tired of those fussy plates and utensils.

Lucky for you, this recipe looks equally divine when served proper, in pretty bowls, with forks.

Twirl, slurp, smile.


Vegan Kitchen Sink Fettucine


For the Pasta:
3/4 package fettucini noodles
1 tablespoon coconut oil or Earth Balance Coconut Spread
4 cloves garlic, chopped
1/2 purple onion, diced
2 cups mini bell peppers, sliced
1 bunch asparagus, chopped into 1" pieces
1 (8 ounce) package baby bella mushrooms
3/4 cup chardonnay
juice of 1 large lemon
1 tablespoon agave nectar
1-2 teaspoons sea salt

bunch fresh chopped basil (about a cup or more)

For the breadcrumb topping:
1 tablespoon Earth Balance buttery spread or coconut spread
1/2 cup pine nuts or roasted pepitas
1 cup panko bread crumbs
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes


Bring a large pot of water to a boil, toss fettucini noodles into the pot and allow to boil until al dente, about 12 minutes.

While your noodles cook, toss the coconut oil and garlic into a large skillet heated over medium-high heat. Cook until the garlic is softened, about 1 minute. Add the onion. Cook an additional 30 seconds, then toss in the sliced peppers, asparagus, and mushrooms. Cook for 1 minute, then add the chardonnay, lemon, agave, and sea salt. Bring just to a simmer, then remove from heat. You don't want your veggies to lose that night, crisp color, so be sure you take them from the heat as soon as the sauce begins to really start steaming.

In a small skillet over medium-high heat, toast the pine nuts by placing them in the skillet and constantly shaking the skillet until the edges of the nuts are a light, golden brown. Set aside. Add the Earth Balance to your hot skillet, allowing it to melt, then toss in bread crumbs, dried basil, red pepper flakes, and a bit of salt and pepper.

Drain pasta, toss with veggies and sauce, then fresh basil. Top with breadcrumb topping and toasted pine nuts or pepitas. Serve immediately with a tear of rustic bread.

11 Responses to “Kitchen Sink Fettucine”

  1. This is soooooooo my type of meal. YEAH.

  2. Adina says:

    I, too, fight the moral, emotional, physical (?) battle with pasta during dinnertime. But I just have to remind myself that I’m not going carb crazy – just having a filling dinner. And when pasta is chock full of veggies like this one, then I think pasta can be considered practically health food. Okay, so maybe I’ve used this logic to call cheesecake practically health food (it’s dairy and eggs! pure calcium and protein, practically!) – but this time I actually mean it. Those photos, by the way, are beautiful!

  3. Looks pretty great. And I agree that pasta never fails as an instant crowd-pleaser with kids in the house. Do you have a favorite pasta pot? I recently bought one that takes SOOOOO long to heat up that it’s not worth the trouble.

  4. Robin says:

    Love the idea of the breadcrumb topping! Maybe that will help get my kids to not pick the veggies out of the pasta- which is what they normally do!

  5. Katrina says:

    Easy! Love this…I’m not above eating white carbs, that’s for sure!

  6. Skye says:

    This looks delicious… I think it would be great with my favorite, spinach fettuccine noodles! (You know, the green noodles… they’re probably not any healthier since they’re still not whole grain, but I absolutely love the taste!)

  7. Andi Bidwell says:


    You make vegan look so good!!

  8. Mary says:

    Twirl, slurp, smile! Yes – that’s going to work for my family. what a great recipe and your photos make it look SOOOOOOOOO delicious. so glad to have found your lovely blog – I take my hat off to you for your vegan ways with a family not so keen! So excited to follow you :)
    Mary x

  9. Ryan says:

    Love your blog and wow so many tasty looking treats. I Live in Sweden (have for the last 9 years) and heard your podcast with your husband on Mormon Stories. I just want to thank the 2 of you for sharing that. I have a similar story of why I left the church and having been to EFY BYU 4 years in a row growing up it felt like home to hear the 2 of you talk. So thank you so very much. :)

  10. India Berey says:

    Dry breadcrumbs are made from dry bread which has been baked or toasted to remove most remaining moisture, and may even have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.,

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