Fettuccine and Broccoli with Almond-Herb Sauce

Name: Fettuccine and Broccoli with Almond-Herb Sauce
Ingredients: 1 teaspoon minced fresh thyme or savory; 2 tablespoons sliced toasted almonds, for garnish; 1 tablespoon chopped fresh Italian parsley; 1 tablespoon snipped fresh chives; ¼ cup chopped fresh basil, plus whole leaves for garnish; 1 tablespoon chopped fresh tarragon; 1 cup hot vegetable broth or water; Freshly ground black pepper; ¼ cup chopped fresh basil, plus whole leaves for garnish; 1 cup hot vegetable broth or water; 2 to 3 tablespoons almond butter; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; ½ teaspoon salt; 2 tablespoons dry white wine (optional); 1 small yellow onion, chopped; 1 tablespoon olive oil or ¼ cup water; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 3 garlic cloves, chopped; 8 to 12 ounces uncooked fettuccine; 1 tablespoon olive oil or ¼ cup water; 2 to 3 cups small broccoli florets

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Almond butter, white beans, and fresh herbs combine to make a delectable sauce for fettuccine and broccoli. This versatile and satisfying dish can be made in one pot. Feel free to substitute another type of pasta, such as linguine or fusilli, for the fettuccine, or sub in a different vegetable, such as asparagus, for the broccoli. To make this gluten-free, use gluten-free pasta.

Ingredients

Pasta
Vegan

Ingredients

Method