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Vegan Fettuccine Alfredo (Less than 15 minutes!)

This light lemon and spinach pasta makes an easy weeknight meal in 20 minutes or less…. or decadent weekend meal for a dinner party or date night!  And yes its dairy free!

INGREDIENTS

  • 1 lb fettuccine or spaghetti
  • 1 bottle Livwell Roman Cauliflower Alfredo Sauce
  • 10 oz fresh baby spinach
  • ¼ cup grated parmigianno reggiano cheese
  • 1 lemon, juice and zest
  • 2 tbsp extra virgin olive oil
  • ½ tsp salt
  • pinch of black pepper

DIRECTIONS

  1. Bring one large pot of salted water to a boil, cook pasta according to directions, set aside. Reserve 1 cup of pasta cooking water and return to the pot.
  2. Next, cook your spinach. Add your spinach to the pasta water, cook over low heat, and cook for 1-2 minutes until fully cooked. Drain and set aside with cooked pasta.
  3. Next, make your sauce. Combine Roman cauliflower sauce, olive oil, parmigianno reggiano, lemon juice and zest. Mix until fully combined. Season with salt and pepper to taste.
  4. Lastly, combine sauce with cooked pasta and spinach in same large pot. Mix to coat pasta thoroughly, and warm up entire dish on low heat for 1-3 minutes before serving.
  5. Serve immediately. Garnish with more extra virgin olive oil, grated parmigianno reggiano, and fresh herbs from the garden (optional). Mangia!

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