Creamy Fettuccine Alfredo Primavera Pasta - FOOD PHOTO SHOOT

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I think I have officially topped myself on easiest meals ever!

Okay, I guess I should clarify that. If you were planning to hit a drive-through or pop a frozen dinner in the microwave then that is technically going to be an easier dinner. When I say easy I mean by the standard of someone who makes almost everything from scratch. I made this in under 45 minutes and it’s highly improvable!

I just really wanted to make a pasta recipe that still had lots of veggies and flavor, but didn’t dirty every dish in the kitchen. You know? Granted, this still uses a handful of dishes, but I guess I just really didn’t want to make a sauce that needed to be blended. I don’t know about you, but every time I use the blender for anything with garlic it seems like it takes forever to get the smell out. Not that garlic isn’t an amazing flavor, but it doesn’t fit into a smoothie, eww! So yeah, I used cashew butter instead of soaking cashews like many similar recipes call for. I also sometimes skip peeling cloves of garlic and just add extra garlic powder to speed things up just a little.

Anyway, this is a great go to for a hard monday night or a last minute weekend dinner. Also, if you’re feeling really fancy you should try making your own pasta noodles or buying fresh. I really like using fresh pasta from our local grocery store because it not only cooks faster but it tastes better. Don’t worry though, you can use dried if that’s what you have on hand. Oh, and as far as veggies go you can feel free to add what you like and switch it up. Lastly, I wanted any of you with a gluten allergy to know that this can be gluten free if you just replace the pasta. I really love using Banza noodles or maybe some red lentil pasta.

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Creamy Fettuccine Alfredo Primavera Pasta

Dinner doesn't need to be complicated to be delicious. This fettuccine uses some pretty basic ingredients and lots of colorful veggies.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -8 servings


1 pound uncooked fettuccine pasta you can replace with any shape gluten free pasta if needed
2 tablespoons olive oil divided
3 cloves garlic minced
1 small onion chopped
1 medium zucchini chopped
1 red bell pepper diced
1 yellow bell pepper diced
1/2 cup portabello mushrooms sliced
2 cups vegetable broth
1 cup unflavored almond milk
2 teaspoons lemon juice
2 tablespoons arrowroot starch or cornstarch
2 tablespoons cashew butter
4 ounces vegan "cream cheese" at room temp
1/2 cup coconut cream *see note
1/4 cup nutritional yeast
salt & black pepper to taste
1/2 teaspoon dried thyme
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon garlic powder


  1. Boil noodles according to package instructions then drizzle lightly with 1 tablespoon olive oil and set aside.
    Heat 1 tablespoon olive oil in a large (deep) skillet over medium heat and add garlic, onion, zucchini, and bell peppers. 2. Cook for 6 to 7 minutes until softened then toss in mushrooms and continue cooking for 2 to 3 more minutes. Pour the veggies into a separate bowl and return pan to heat.
  2. Whisk the starch and almond milk in a measuring glass and add to pan along with vegetable broth, thyme, nutmeg, garlic powder, and 1/2 teaspoon salt. Simmer while stirring until it begins to thicken enough to coat the back of a spoon.
  3. Reduce heat to low and add lemon juice, cashew butter, "cream cheese", coconut cream, and stir gently until cream cheese is melted, Add nutritional yeast and season to taste with additional salt and pepper and stir again. Add pasta and veggies to pan and gently toss to distribute sauce evenly.
  4. Serve hot.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.


ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!
  1. Pesto Pizza Monkey Bread
  2. Toasted Pecan Gingerbread Figgy Puddings
  3. Sweet Hot Sesame Mustard Veggie Pizza
  4. Holiday Baking: Chocolate & Vanilla Sugar Cookies
  5. Fast and Simple “Egg” Rolls

Also, I've been starting to vlog in case you missed it.
  1. Travelicious: Disneyland at Halloween Time 2018 + 77,000 Steem Power reached
  2. Silverwood Theme Park Rollercoaster On Rides POV (Front Seat)
  3. Montana Travels Glacier National Park
  4. Vlog #4 Grocery Shopping with Gringalicious at Trader Joe's
  5. Hiking to Snow Creek Falls + I Hit 17k Followers!
  6. Vlog #3: Looking for a New Gym + Meet My Baby

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It looks so delicious good job

Thank you so much!

@gringalicious ... just found your profile.
Your food looks so tasty.
Do you have a boyfriend?
Do you want a boyfriend??

My skills :
Very good at eating all the food on my plate
... other things

Hahaha, my relationship status is currently single but if I'm looking to change that I'll let you know. Thanks for taking the time to leave a comment. ;)

Looks really yummy!
Will try out this recipe for my wife soon. :)


Thank you so much, Merry Christmas!

Merry Xmas!

5 Stars. There can be packed so many Restaurante.

With pleasure

Fettuccine!!! Wow, I love fettuccine and this recipe looks so good! ^_^

Thanks so much!

I just love all the dishes you've photoshoot .its mouth watering .will definitely try this one out..
I'm new to steemit and I love new recipes to try out.i will be sharing some of my recipes too..please follow as I would love to share mine too.I' be upvoted yours.

Hi, @gringalicious!

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Food looks tasty and nice, thanks for the share

It looks yummy, delicious and healthy

Posted using Partiko iOS

So glad you think so! Thanks!

That looks really delicious! I always love a great pasta dinner!

That's so sweet of you. I love seeing your comments on here. ;)