white-bean-fettuccine-alfredo-with-peas-and-sun-dried-tomatoes

WHITE BEAN FETTUCCINE ALFREDO WITH PEAS AND SUN-DRIED TOMATOES

This secret to this dairy-free fettuccine alfredo is the creamy sauce made from cannellini beans and almond butter, with sun-dried tomatoes and sugar snap peas lending tang and crunch. Note: If you don’t have fettuccine, any pasta shape will do.

Ingredient

8 oz. dry whole wheat fettuccine
8 oz. sugar snap peas, halved
1 15-oz. can cannellini beans, rinsed and drained (1½ cups)
2 cloves garlic
2 tablespoons nutritional yeast
2 tablespoons almond butter
⅓ cup ready-to-eat sun-dried tomatoes, thinly sliced
Sea salt and freshly ground black pepper, to taste

Direction

Cook fettuccine according to package directions for al dente, adding peas the last 3 minutes of cooking. Drain, reserving ¾ cup cooking liquid.
Meanwhile, in a food processor combine beans, garlic, nutritional yeast, and almond butter. Process until smooth. Add the reserved cooking liquid; process until smooth.
Return pasta and peas to the pot. Stir in bean sauce and tomatoes. Season with salt and pepper.