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.