Best 3 Vegetarian White Bean Alfredo With Linguine Recipes
Craving a creamy and comforting pasta dish without compromising on flavor? Look no further than this delectable Vegetarian White Bean Alfredo with Linguine. This plant-based Alfredo sauce is crafted with creamy white beans, tangy lemon juice, and a blend of savory spices. Served over al dente linguine, this pasta is a symphony of textures and flavors, with a hint of smokiness from roasted garlic. Indulge in this hearty and satisfying meal that's not only delicious but also packed with wholesome ingredients. The recipe includes step-by-step instructions and variations to suit your dietary preferences and taste buds. Get ready to tantalize your taste buds with this creamy, dreamy, and meat-free Alfredo experience!
Additional Recipes Included:
- Spinach and Artichoke Dip Stuffed Mushrooms: Treat yourself to a delightful appetizer or snack with these savory stuffed mushrooms. A creamy spinach and artichoke dip filling is nestled inside tender mushrooms and baked to perfection.
- Seared Scallops with Lemon Butter Sauce: Experience the elegance of seared scallops, pan-fried to a golden brown and bathed in a luscious lemon butter sauce. This simple yet sophisticated dish is sure to impress your dinner guests.
- Roasted Red Pepper and Goat Cheese Tart: Indulge in a vibrant and flavorful tart featuring roasted red peppers, tangy goat cheese, and a flaky puff pastry crust. This vegetarian tart is a delightful addition to any brunch, lunch, or dinner spread.
- Avocado Toast with Smoked Salmon and Poached Eggs: Elevate your breakfast or brunch with this classic combination of avocado toast topped with smoked salmon and perfectly poached eggs. Drizzled with a tangy lemon-dill sauce, this dish is a symphony of flavors and textures.
SPRING VEGETABLE FETTUCCINE ALFREDO
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
- Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
- Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
- Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
VEGETARIAN LINGUINE
Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful pasta dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. -Jane Bone, Cape Coral, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.
Nutrition Facts : Calories 260 calories, Fat 13g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 444mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
ZUCCHINI FETTUCCINE WITH CREAMY WHITE BEAN "ALFREDO" SAUCE
A revelation! The rich and creamy sauce - made with only white beans, garlic, almond milk, a drizzle of olive oil plus salt and pepper - perfectly coats tender-to-the-bite zucchini ribbons. Only 5 ingredients and 15 minutes for this hearty and healthy gluten-free and vegan dinner. Score!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 9
Steps:
- Make the sauce: Add the drained beans, garlic, almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to the pitcher of a blender (high-speed blender is best). Puree, blending for about a minute until completely smooth. Taste and add additional salt and pepper if desired. You may also want to add more garlic if your garlic is mild and/or you reallllly love garlic.
- Make and cook the zucchini pasta: Using a spiralizer, cut the zucchini into ribbons. Set a large saute pan over medium-high heat. Add 1 tablespoon olive oil and a pinch of salt. When hot, add the zucchini. Saute, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
- Add sauce! Pour the sauce over the top. Cook, stirring occasionally, until heated through, about 2 more minutes.
- Top with herbs and a drizzle of olive oil if desired. Serve.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 215 kcal, Sugar 3.8 g, Sodium 350 mg, Fat 8.3 g, SaturatedFat 1.2 g, Carbohydrate 27.9 g, Fiber 10.9 g, Protein 10.7 g
Tips:
- Soak the White Beans: Soaking the white beans overnight or for at least 4 hours will help reduce the cooking time and make them more digestible.
- Use a High-Quality Olive Oil: The quality of the olive oil you use will greatly impact the flavor of the dish, so opt for a flavorful extra virgin olive oil.
- Don't Overcook the Vegetables: Overcooked vegetables can become mushy and lose their nutrients, so sauté them just until they are tender-crisp.
- Use Fresh Herbs: Fresh herbs like basil and thyme add a vibrant flavor to the dish, so use them whenever possible.
- Adjust the Seasoning to Taste: The amount of salt, pepper, and garlic powder you add will depend on your personal preference, so taste the sauce and adjust the seasoning as needed.
Conclusion:
This vegetarian white bean alfredo with linguine is a delicious and satisfying meal that is perfect for a weeknight dinner. It's easy to make, packed with flavor, and can be tailored to your liking. Whether you're a vegetarian or simply looking for a meatless meal, this dish is sure to please. So gather your ingredients, put on your apron, and let's get cooking!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
