Did we all have a beautiful extra long sunny summer long weekend? I spent it up North at my cottage and am still here – sunning, funning and wild raspberry picking. And cooking! There’s a simple recipe I want to share with you – my fridge bits vegetable fettuccini.
As I may have mentioned before, we don’t have running water up here so we always do our very best to make our food using as few pots and pans as possible. This lends a whole new level of creativity to the cooking process. We like to use up what we have leftover and then build upon to make the best ever dinner there ever was.
This pasta is one of my absolute favourite go-to dinners or lunches.
Fridge Bits Vegetable Fettucini
I always stress the importance in my classes of using up the ingredients that you have on hand – the best whatever to use being the ingredient in your fridge, on your shelf, in your freezer, etc.
So when we make a fridge bits vegetable pasta, the noodle and the fresh made sauce become the unifier and you can literally throw in whatever else you have around. That “whatever else” can be:
- steamed veggies
- grilled veggies
- your fave meat, fish, bean or tempeh
- and any other goodies
Now, you want to be careful that you don’t mix too many different flavours or things that already have sauces on it. Simple is where it’s at.
Now when it comes to pasta – I don’t care what healthwashing is covering the label. You know what I’m talking about right? The labels that say “whole grain” or “high protein” or labels that make extravagant promises.
What will matter is what is written in the ingredient list and what you do with it. The ingredient list should really just be a gluten-free whole grain. I love whole buckwheat soba noodles.
See, you can serve a massive bowl of pasta with a jar of tomato sauce, throw in some factory farmed ground beef, sprinkle it with processed parmesan and build yourself a nutrient-depleting meal that is calories without meaningful nutrition.
Or you can take the same pasta, mix it with loads of vegetables and a healthier organic protein, a made from scratch sauce, top it with some cold pressed flax oil and sea salt and you have a very different story being told on your plate (and in your body).
Pasta on its own, in any form, is a processed food to some degree. So if you are going to eat this treat we call pasta, it really should comprise only a small portion of the total dish- and not the main filler.
You ready to toss this vegetable fettuccini pasta dish together for en easy breezey summer mealsy? Here I share my version, but you best be knowing I want to know what lands in your version.Print
Fridge Bits Vegetable Fettucini
- Total Time: 30 minutes
- Yield: 1 serving 1x
For the Pasta
- 1 serving of pasta (1 cup cooked or a quarter in diameter dry)
- 1 cup cauliflower florets, steamed
- 1 cup broccoli florets, steamed
- 2 Tbsp olive oil
- 1/4 cup onion, coarsely chopped
- 2 cloves garlic, minced
- 1/2 block tempeh, cut into 1/2 inch cubes
- 2 Tbsp gluten-free tamari
- 2 cups kale, chard or spinach, coarsely chopped
- 2 Tbsp capers
For the Cream Sauce
- 3/4 cup cashews, soaked and drained (note: use cashew or almond butter if you don’t have a high powered blender)
- 1/3 cup water
- 2–3 Tbsp nutritional yeast
- 1 tsp gluten-free tamari
- 1 clove of garlic
- pinch of sea salt
- Cook pasta as directed (or use leftovers).
- Cut broccoli and cauliflower in desired bite size pieces and place in a separate bowl.
- In a pan over medium heat, heat olive oil and add in garlic and onions. Cook until fragrant (about 5 minutes).
- Add in tempeh and tamari and cook until tempeh is slightly browned.
- Add cooked vegetables in with steamed broccoli and cauliflower and mix in capers and greens of choice.
- Mix thoroughly, allowing heat from tempeh to wilt the greens. Set aside.
- Blend the sauce ingredients together until smooth and creamy.
- In a large mixing bowl, mix together vegetables, pasta and sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Keywords: pasta, gluten-free pasta, vegan pasta, fettuccini, fridge bits fettuccini, vegan cream sauce
What is your go-to summer dinner?
10 responses to “Fridge Bits Vegetable Fettuccini”
Sounds yummely yum! Need to give a try some day so I’ll put it on The List :) Just a suggestion: to get an even creamier sauce I’d soak the cashews for a few hours (or overnight).
That’s always preferred- but I imagine most people don’t plan that far in advance (myself included!)
I love quick dinners made out of “fridge bits”- sometimes I get the best meals, that way! This looks delish, soba noodles are a favorite in our house, too!
I really appreciate the sauce recipe. I don’t have any trouble coming up with yummy ingredients for the salad, but sometimes don’t quite know what to do without resorting to something bottled for the dressing. This looks delicious and healthy! Thanks!
Haven’t bought a bottled dressing in years. I’ll start posting more of my easy salad dressings. Also check over on the right to search by category and choose ‘dressing’ for more ideas.
Sounds great! The sauce sounds perfect!
Just wondering – can you do a post about your daily eats – or a list of breakfasts/lunches and dinners? I need some inspiration!! :)
Have you checked my recipes index? Click on the button up top on the right. Sharing my meals isn’t really my thing. A bit like showing off my underwear drawer you know? Very personal and depends on how I am feeling on any given day.
Love this type of inspiration – they just keep on coming from you, and I thank you so much for them!
Now, about the raspberries at your cottage – we were just up in that lovely part of the world, and have seen three, count them three bears this year! Usually are not so lucky. So please be sure and keep talking/singing/bell ringing when you are out picking those berries :-)
I will do!
Dying to try this!!!