Can I make Green Goddess Fettuccine vegan?

Yes, you can easily make Green Goddess Fettuccine vegan. Just replace the heavy cream with coconut milk and use nutritional yeast instead of Parmesan cheese. This will maintain the creamy texture while keeping it plant-based.

How do I store leftovers?

To store leftovers, place the fettuccine and sauce in an airtight container in the fridge. It will last for about three days. When reheating, add a splash of reserved pasta water for a creamier sauce.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be a convenient substitute for fresh spinach. Just make sure to thaw it and squeeze out excess moisture before adding it to the dish. This will help maintain the creamy texture of the sauce.

What can I serve with Green Goddess Fettuccine?

Green Goddess Fettuccine pairs beautifully with a light garden salad, garlic bread, or roasted vegetables. For a protein boost, grilled chicken or shrimp would complement the dish well.

How can I adjust the creaminess of the sauce?

If you prefer a lighter sauce, you can adjust the amount of heavy cream or coconut milk used. Additionally, adding a bit of reserved pasta water can help achieve your desired creaminess without adding extra fat.

Green Goddess Fettuccine: Irresistibly Creamy and Fresh

Ingredients

Scale

12 oz fettuccine
Salt for boiling water
2 tbsp olive oil
3 cloves garlic, minced
4 cups fresh spinach, chopped
1 cup heavy cream (or coconut milk for dairy-free)
1/2 cup Parmesan cheese, grated (or nutritional yeast for vegan option)
1/2 tsp salt
1/4 tsp black pepper
A pinch of nutmeg (optional)
1 tbsp lemon juice
1 cup green peas (fresh or frozen)
1 bunch green asparagus, trimmed and cut into 2-inch pieces
2 tbsp fresh basil, chopped
2 tbsp pine nuts or slivered almonds, toasted
Extra Parmesan or lemon zest (optional)

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Instructions

Cook the pasta: Bring a large pot filled with salted water to boil. Add the fettuccine and cook according to package directions until al dente, reserving half a cup of pasta water before draining.
Sauté the garlic and spinach: Heat olive oil in a large skillet. Add minced garlic and sauté for about a minute. Stir in chopped spinach and cook until it wilts, about 2-3 minutes.
Blend the creamy spinach sauce: Transfer the garlic spinach mixture to a blender, adding heavy cream (or coconut milk), Parmesan (or nutritional yeast), salt, pepper, nutmeg, and lemon juice. Blend until smooth.
Bring a separate pot of water to boil. Blanch asparagus for 2 minutes, add peas and cook for another minute, then drain.
Fold the cooked fettuccine into the skillet with the creamy sauce and vegetables, coating the pasta well.
Finish with fresh basil, toasted pine nuts or slivered almonds, and optional extra Parmesan or lemon zest before serving.

Notes

Reserve pasta water for optimal creaminess. Use coconut milk for a dairy-free option.

Author: vivian-brooks
Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 600mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 12g
Cholesterol: 60mg