Fettuccine Alfredo with Brussel Sprouts and Peas

Fact: Brussel sprouts are probably my favorite vegetable of all time. They get a bad rap all the time, and I honestly can’t understand why. They’re just tiny cabbages… What’s so scary about that?

Speaking of food groups I’m obsessed with, I’m a sucker for anything involving noodles. To me, noodles equal comfort. If you’re having a bad day, noodles. If you’re having a good day, noodles. If you’re going to the beach, noodles (in a plastic sandwich bad). If you’re pulling an all-nighter, noodles. You get the picture.

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The dish I prepared today is one of my absolute favorites. I’m also a sucker for anything Italian, but as you know, it’s hard to come by any Italian dish that doesn’t include gobs and gobs and cheese, which poses a couple of problems for a vegan. This meal is a great example of how being vegan doesn’t mean you have to give up those delicious creamy comfort foods. There are ways to still get that creaminess without dairy products, thankfully!

Nutritional yeast is a brilliant way to get a cheesy flavor and texture. That is what I will be using in this pasta to achieve that good Italian signature creaminess.

Fettuccine Alfredo with Brussel Sprouts and Peas (adapted from VeganFling)

1 12oz. package of fettuccine noodles

8-12 oz. of brussel sprouts (about half a bag, more if you love them as much as I do!)

1 cup of frozen peas

1 cup dry cooking sherry

Salt and pepper to taste

The Sauce:

1/2 red onion diced

3-4 cloves of garlic minced

1/4 cup of nutritional yeast

1/2 tsp of salt

1 1/4 cup of water

1/3 cup of peanut butter

2 Tbsp of tahini (surprisingly, the Whole Foods 365 brand tahini really affordable and good quality!)

2 Tbsp of almond milk

Juice of one large lime

1 Tbsp of olive oil

Cook fettuccine in boiling water and drain. Set aside.

To prep brussel sprouts: cut off bottom part and peel of outer layers (anything that looks dirty or wilted). Then cut down the middle.

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On medium high heat, put a small amount of olive oil in the bottom of a large pot. Place brussel sprouts (cut side down, if possible) in the pot. Let them cook for 5 minutes.

After 5 minutes, add 1 cup of dry cooking sherry and salt and pepper to taste. Warning: the sherry will begin to evaporate very quickly on high heat, so turn heat to low-medium heat before adding it to the pot. Once the sherry is at a soft boil, cover the pot and let it simmer for 8 minutes.

After 8 minutes, add the frozen peas to the pot. Let them cook all the way through. Then, if there is any liquid remaining in the pot, strain the vegetables and add them to the pot of fettuccine.

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In a blender or food processor, combine onion, garlic, nutritional yeast, salt, water, peanut butter, tahini, almond milk, and lime juice. Blend ingredients together until smooth.

Pour the sauce into a pot and allow to cook on low heat for about 5 minutes. Stir in the olive oil.

Pour sauce over noodles and vegetables. Mix everything together.

EAT UP!

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In this house, a meal often seems incomplete without Cholula Hot Sauce. This pasta is no exception. Chipotle Tabasco will also be acceptable. We are advocates for the use of any hot sauce on any kind of food at any time of day.

At our wedding, we provided every guest with a small bottle of Cholula to take home (with tiny silhouettes of our faces included, don’t worry). Evidently, not everyone took their bottle, because we have an endless supply of Cholula at the moment. I don’t hate it.

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Our small army of Cholula bottles. (Photo credit: Love Is A Big Deal – the best wedding photographers of all time!)

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3 thoughts on “Fettuccine Alfredo with Brussel Sprouts and Peas

  1. Pingback: Creamy, Cheesy, Pasta Sauce: The Basics | The Tree Kisser

  2. Dear Grace,
    Great recipe but I was horrified by how much of the Brussels sprouts you left behind when you were “cleaning” them. You left behind the greenest of the green! I would have used all of that, just cutting off the barest bit of the stem where it has darkened. As someone once said to me (about using broccoli stems): “It took a lot for that broccoli (those Brussels sprouts) to get here.”

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