Energizing Vegan Fettuccine Alfredo

Yes, you read that right. This is not your typical fettuccine alfredo dish. It's just as delicious, if not more delicious in my opinion. The difference is that this will not weigh you down like most pasta dishes that are filled with saturated fat and simple carbs.

I remember going to Italian restaurants when I was a little younger and we'd order some kind of pasta and pizza. Eat until we're full or a better term would be stuffed. The food was delicious but before you ask for the check, you feel sluggish and start worrying about how you're going to get up and leave this place because all you want to do is lay down in your bed. I don't miss that feeling.

I made this for a weekend lunch with my father, along with spaghetti squash and we had some tabouleh that Omayah made. God bless her.

My dad couldn't believe that the pasta wasn't regular pasta; that's what I love about spelt flour, it's very close to white flour in taste but so much healthier. I found this at Lulu supermarket in Riyadh. If you're allergic to gluten you can try pasta made from quinoa, they're also delicious!

We finished the whole dish by ourselves (I gave some to Omayah too) They all loved it, it made me so happy. The best party is that when we were done, I was so full but still had so much energy. I didn't feel like taking a nap and I definitely didn't get that sluggish feeling.

Note: I apologize for all of you pasta snobs out there. I actually used Tagliatelle instead of Fettuccine because that's what I could find here in Riyadh.

Vegan Fettuccini Alfredo

Ingredients:

• Pasta of choice. I used Tagliatelle made from Spelt. (if vegan check that it doesn't contain eggs)
• +2 cups white button mushroom sliced
• 1/3 of red pepper, green pepper, and a yellow pepper diced
• 1 red medium red onion finely diced
• 3 garlic cloves minced
• moringa leaves if available
• fresh or dried basil leaves
• dried oregano
• 1/3 cup vegan Alfredo sauce
• sea salt and pepper to taste

Directions:

1. Saute the onions in a little bit of water or oil for a few minutes. Add the garlic and saute until both are soft and a little golden.
2. Add sea salt and pepper and any other spices you want to use. (I added a tiny bit of ground ginger to spice it.
3. Add the veggies and cook for about 10 minutes. Water will start coming out from the veggies. Stir every now and then so nothing sticks.
4. While your veggies cook. Boil some water. Add the pasta to it and cook according to package instructions. I cook mine for about 5 minutes. Drain the pasta.
5. When the water is mostly gone from your veggies. Turn off the heat and mix in the pasta and basil and moringa if using.
6. place the pasta and veggies in an oven safe dish and top with the alfredo sauce
7. Broil in the oven for a few minutes keeping a close eye so it doesn't burn.
8. Sprinkle some oregano and serve immediately.