DAIRY FREE FETTUCCINE ALFREDO 

VEGAN SERVES 2

The easiest & creamiest dairy free Alfredo sauce recipe! It’s so similar in flavour to traditional Alfredo sauce, you wont even be able to tell!! This is what vegan dreams are made of 

INGREDIENTS
* 350 g Pasta Tucci Roasted Garlic & Rosemary Fettuccine
*2 tsp black pepper & salt to taste
*2 tablespoons olive oil
* 1 large shallot minced
* 4 garlic cloves minced
* 3 tbsp flour
* 1 can coconut milk
* 1 cup vegetable stock
* 1 tbsp fresh lemon juice
* Fresh parsley


INSTRUCTIONS
Fill a large pot with water & bring to a boil
Heat olive oil in a large pan over medium heat. Add shallots & garlic season with salt. Cook 3-4 minutes
Stir in the flour & whisk for 2-3 minutes, until golden brown. Add the coconut milk & vegetable stock. Reduce the heat to low-medium stirring frequently, until thickened, about 10 min. Stir in the lemon juice, season with salt & pepper
Cook Pasta Tucci Fettuccine for 2-3 minutes, drain & add to sauce. Toss well to coat. Add the chopped parsley to garnish. Buon Appetito!

Pasta Primavera 

VEGAN GRAIN FREE SERVES 2

This grain free pasta Primavera recipe is a healthy dish made with spring vegetables. Make the most of spring with this vibrant, filling pasta!

 

350 g Pasta Tucci Chickpea & Sweet Potato Pasta

1 zucchini cubed

1 red pepper

0.5 cup cherry tomatoes

¼ cup olive oil

1 tbsp lemon juice

1 small onion

2 cloves garlic

Chopped parsley

Grated Parmesan

 

Bring a pot of salted water to a boil. Heat the olive oil in large skillet. Add the onion and garlic cook for 1-2 minutes. Add the chopped vegetables and cook for 3-5 minutes. Cook the pasta in boiling water for 2-3 minutes. Drain and add to vegetable mixture. Stir in the lemon juice, fresh parsley. Add parmesan. 

1 Pot Minestrone

VEGAN SERVES 4

This soup is loaded with vegetables full of plant fibre and plant based protien. It only takes 30 minutes to make and can all be made 1 pot! Easy dinner and clean up!

350 g Pasta Tucci fresh pasta

500 ml jar Pasta Tucci Tomato Sauce

4 cups vegetable broth 

2 cups water

1/2 onion 

3 cloves garlic 

2 large carrots peeled and thinly sliced

1 1/2 cups green beans chopped

1 zucchini chopped

1 can beans of choice rinsed and drained 

1 cup of kale or spinach 

2 tsp dried basil 

2 tsp dried oregano 

salt and pepper

Heat a large pot or dutch oven. Once hot add onions garlic and stir, cook for few minutes. Add remaining vegetables, seasoning and cook until vegetables have softened. Add vegetable broth, tomato sauce and bring to a simmer. Cover and reduce to medium heat and cook for about 10-15 minutes. Add the pasta and cook for another 2-3 minutes. Finally add the kale or spinach. Taste soup and adjust seasoning/extra water as needed. Enjoy!

Cherry Tomato & Garlic Pasta

VEGAN SERVES 2

This is a classlic italian staple in our house. Some things just never get old and this dish is one of them!

350 g Pasta Tucci fresh spaghetti (reserve 1 cup of cooking water)

4 tbsp olive oil

4 cloves garlic thinly sliced 

1/2 tsp chili flakes 

1 pint cherry tomatoes sliced in half 

1/4 cup sliced fresh basil 

1 lemon zest only (optional)

salt 

Heat a large pan over medium heat. Once hot add olive oil and cook garlic, chili flakes and lemon zest until golden brown about 2 minutes. Reduce heat and add in cherry tomatoes. Cook for another 5-6 minutes until tomatoes have blistered and softened. Once cooked set aside. Cook pasta for 2-3 minutes in boiling water. Drain and reserve 1 cup of pasta water. Add cooked pasta to cherry tomato pan and toss adding a bit of water as needed. Stir in fresh basil & parmesan cheese (optional). Plate& Enjoy! 

Spring Pea and Asparagus Pasta 

VEGAN SERVES 2

This simple pasta pasta uses a combination of the earliest vegetables available in spring at your local farmers market! Asparagus, peas & spring onion.

350 g Pasta Tucci Roasted Pepper Pasta

1.5 cups green peas

1 tbsp spring onions

1 bundle asparagus

3 tbsp olive oil

Pinch of crushed red chili flakes

1/3 cup Pecorino Romano cheese 

 

Bring a pot of salted water to a boil. In a skillet warm the olive oil. Add the asparagus and saute until tender. Add the spring onion, crushed red pepper and sauté until fragrant. Set aside. Add the peas and pasta to boiling water and cook for 2-3 min. Drain and add to skillet vegetables. Add some pasta water and combine well. Top with cheese.

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