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Vegetable Pasta

Fridge Bits Vegetable Fettucini

  • Author: Meghan Telpner
  • 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
  • 23 Tbsp nutritional yeast
  • 1 tsp gluten-free tamari
  • 1 clove of garlic
  • pinch of sea salt


  1. Cook pasta as directed (or use leftovers).
  2. Cut broccoli and cauliflower in desired bite size pieces and place in a separate bowl.
  3. In a pan over medium heat, heat olive oil and add in garlic and onions. Cook until fragrant (about 5 minutes).
  4. Add in tempeh and tamari and cook until tempeh is slightly browned.
  5. Add cooked vegetables in with steamed broccoli and cauliflower and mix in capers and greens of choice.
  6. Mix thoroughly, allowing heat from tempeh to wilt the greens. Set aside.
  7. Blend the sauce ingredients together until smooth and creamy.
  8. 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

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