Recently, I made a trip to Carrabba’s Italian Grill and while I was looking over the menu, I realized that most of the dishes contained meat - not ideal for a vegetarian. There were however a few options that could be made vegetarian. I decided to go with the Fettuccine Carrabba, a pasta dish with sweet peas and mushrooms and requested they kindly omit the chicken.
Boy, was I blown away! It was absolutely mouth watering. I was still craving it a full two
days later but I wanted to make it a little lighter and certainly more veggie friendly.
Remove your prepared cauliflower alfredo from the refrigerator and warm it up in a small sauce pan over medium heat. Because the sauce is milk based, it can easily burn so keep an eye on it!
Cook your pasta to al dente and drain. Top with the sauce and the veggie mixture. Then, drizzle a little balsamic glaze over the top. It adds a rich, sweet flavor that compliments the mushrooms beautifully. You can make your own but this balsamic glaze makes adding dynamic notes to the food so much easier.
1/2 batch of Cauliflower Alfredo Sauce
1 10 oz package of frozen sweet peas
1 16 oz package of baby bella mushrooms
1-2 tablespoons of balsamic glaze for drizzling
1 tablespoon of tamari
Pinch of garlic powder
Pinch of ground black pepper
16 oz of fettuccine noodles (whatever kind you like)
Optional roasted garlic baguette
Cook noodles according to the package instructions. Sauté sweet peas and mushrooms in tamari and balsamic glaze. Add garlic and pepper to the veggie sauté. Combine peas, mushrooms, noodles and sauce and serve warm with a piece of garlic baguette.
Please comment below and share what your favorite vegetable is to pair with Fettuccine Alfredo?
Recipe makes 8 generous portions
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.