Vegetarian Fettuccini
Creamy vegetarian fettuccini with fresh vegetables and Parmesan, offering rich flavors and satisfying textures, perfect for a quick, wholesome meal for pasta lovers.
Ingredients
- 2 c. broccoli florets ⓘ
- 1 c. celery, sliced diagonally
- 1 large onion, diced ⓘ
- 2 cloves garlic, minced ⓘ
- 1 c. fresh mushrooms, sliced ⓘ
- 3/4 tsp. dried basil ⓘ
- 2 Tbsp. olive oil ⓘ
- 1 (12 oz.) can light evaporated milk ⓘ
- 3 Tbsp. Parmesan cheese ⓘ
- 1/2 tsp. pepper ⓘ
- 2 Tbsp. cornstarch ⓘ
- 3/4 c. chicken broth ⓘ
- 1/2 c. frozen peas
- 1 c. red bell pepper, julienned ⓘ
- 12 oz. pkg. fettucini ⓘ
Instructions
- Heat oil in a 12-inch nonstick skillet over medium-high heat.
- Saute broccoli, celery, onion, garlic, basil, and mushrooms for 5 minutes.
- Add the evaporated milk, Parmesan cheese, and pepper to the skillet.
- Heat just to boiling, then reduce heat, cover, and simmer for 5 minutes.
- Cook the fettucini according to package instructions separately, then drain.
- Serve the vegetable sauce over cooked fettucini.
Tips & Substitutions
For a creamier sauce, consider adding a splash of heavy cream instead of evaporated milk. If you want to enhance the flavor, try incorporating a splash of white wine while sautéing the vegetables. For a gluten-free option, use gluten-free fettuccini. To save time, pre-chop the vegetables or use a frozen vegetable mix.
Serving Suggestions
Serve this vegetarian fettuccini with a side salad or garlic bread for a complete meal. It pairs beautifully with Italian recipes like Chicken Parmesan(Low Calorie Recipe) for those who enjoy a heartier option. Garnish with additional Parmesan cheese and fresh basil for an extra touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the fettuccini and sauce in a skillet over medium heat, adding a splash of chicken broth or water to loosen the sauce. Stir until heated through to maintain the creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetarian Fettuccini contains roughly 1220 calories, with 19g protein, 129g carbohydrates, and 70g fat. It is an excellent source of vitamin C (153% of the Daily Value), dietary fiber (42% of the Daily Value), and protein (39% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 524mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this recipe?
Absolutely! Feel free to substitute your favorite vegetables such as zucchini, asparagus, or spinach. Just remember to adjust cooking times accordingly to ensure everything is cooked perfectly. The versatility of this dish allows for endless variations.
How can I make this recipe vegan?
To make this vegetarian fettuccini vegan, substitute the evaporated milk with a plant-based milk such as almond or coconut milk and omit the Parmesan cheese or replace it with a vegan cheese alternative. This way, you can still enjoy a creamy texture without the dairy.
Can I prepare the sauce ahead of time?
Yes, you can prepare the vegetable sauce a day in advance. Store it in the refrigerator, and when you're ready to serve, reheat it gently on the stove. Cook the fettuccini fresh just before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).