This elegant yet simple vegan pasta dish brings the freshness of spring to your dinner table. Al dente fettuccine is tossed with bright green broccoli florets and tender spinach, creating a beautiful contrast of textures and colors. The star of the dish is a velvety, aromatic sauce made from steamed carrots, garlic, onion, and a splash of white wine, finished with rich butter for a luxurious finish. It’s light enough for a weeknight meal but sophisticated enough for guests. The natural sweetness of the carrots balances the earthy greens, while the tarragon adds a subtle herbal note. Perfect for those seeking a comforting, vegetable-forward Italian-inspired meal without the heaviness of cream-based sauces.
Fettuccine With Broccoli And Spinach
Description
This elegant yet simple vegan pasta dish brings the freshness of spring to your dinner table. Al dente fettuccine is tossed with bright green broccoli florets and tender spinach, creating a beautiful contrast of textures and colors. The star of the dish is a velvety, aromatic sauce made from steamed carrots, garlic, onion, and a splash of white wine, finished with rich butter for a luxurious finish. It&# 226;ÂÂs light enough for a weeknight meal but sophisticated enough for guests. The natural sweetness of the carrots balances the earthy greens, while the tarragon adds a subtle herbal note. Perfect for those seeking a comforting, vegetable-forward Italian-inspired meal without the heaviness of cream-based sauces.Ingredients
Directions
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Steam the spinach until just bright green and wilted.
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Let the spinach cool slightly, then squeeze out excess liquid and chop into bite-sized pieces.
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Arrange the chopped spinach in mounds on the edge of a serving platter.
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Steam broccoli florets until bright green and still crunchy, then remove and place on the platter alongside the spinach.
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Dice 2 of the carrots and place them in a small saucepan with the wine, broth, onion, garlic, and tarragon.
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Bring the carrot mixture to a boil, cover, and cook until the carrots are tender.
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Uncover and boil until the liquid is reduced to about 2 tablespoons, then remove from heat.
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Mash the carrots with their liquid using a fork or food processor until smooth.
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When the carrot mixture cools to just warm, whisk in the butter until emulsified.
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Set the carrot-butter sauce aside.
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Bring a large pot of salted water to a boil.
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Add the broccoli stems and fettuccine to the boiling water.
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Cook for about 3 minutes, or until the pasta is al dente and the stems are tender.
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Meanwhile, finely grate the remaining carrots.
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Drain the pasta and broccoli stems well.
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Serve the pasta surrounded by the spinach mounds and broccoli florets.
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Spoon the carrot-butter sauce over the pasta and vegetables, and sprinkle the grated carrot over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 3.4kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 11.8mg1%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.3g2%
- Sugars 0.1g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a stricter vegan option, substitute the butter with high-quality olive oil or vegan butter.
Judge the doneness by the pasta; it is better to have the broccoli stems slightly underdone than the pasta overcooked.
The carrot sauce can be prepared ahead of time and reheated gently before serving.
Fresh tarragon provides the best flavor, but dried tarragon can be used in half the amount if fresh is unavailable.
