Vegetable Loving Fettucini

15 30 769
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Vegetable Loving Fettucini
Health Highlights


1/2 cup Pasta, Fettuccine, dry
1 cup Broccoli florets (steamed)
1 cup Cauliflower (steamed)
2 tbsp Extra virgin olive oil
1 clove(s) Garlic (minced)
1/4 cup Yellow onion (coarsely chopped)
1/2 package Tempeh (tempe) (cut into 1/2-inch cubes)
1 tbsp Soy sauce, tamari
2 cup Kale
3/4 cup Cashew nuts, raw (for sauce)
1 clove(s) Garlic (for sauce)
3 tbsp Nutritional yeast (for sauce)
1 pinch Sea Salt (for sauce)
1 tsp Soy sauce, tamari (for sauce)
1/3 cup Water (for sauce)


  1. Cook pasta as directed on the package. 
  2. Cut broccoli and cauliflower into desired bite-size pieces and place in a separate bowl. 
    • Boil water in a pot  or steamer
    • Place a steamer basket with veggies inside above the water 
    • Steam for 3-5 minutes
    • Test for doneness by poking with a fork
  3. In a pan, 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 steamed broccoli, cauliflower, and mix in kale.
  6. Mix thoroughly allowing heat from tempeh to wilt the greens. Set aside.
  7. To make sauce blend together until smooth and creamy. Use cashew or almond butter if you do not have a high powered blender. 
  8. In a large mixing bowl, mix together with vegetables, pasta, and sauce.

Nutrition Facts

Per Portion

Calories 769
Calories from fat 392
Calories from saturated fat 69
Total Fat 44 g
Saturated Fat 7.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.4 g
Monounsaturated Fat 24.3 g
Cholesterol 0
Sodium 861 mg
Potassium 1520 mg
Total Carbohydrate 61 g
Dietary Fiber 11.3 g
Sugars 7.3 g
Protein 39 g

Dietary servings

Per Portion

Grain 0.6
Meat Alternative 2.4
Vegetables 2.6

Energy sources


Meal Type(s)