Skip to main content
Fettuccine Alfredo with Spinach & Artichoke Breadcrumbs
2 or 4 Serving Dinner

Fettuccine Alfredo

with Spinach & Artichoke Breadcrumbs

Tags: High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
630
FAT
16g
CARBOHYDRATES
96g
PROTEIN
24g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 13.75 oz artichoke hearts
  2. 2 garlic cloves
  3. ¼ cup panko breadcrumbs
  4. 6 oz fettuccine
  5. 2 oz Treeline® Soft French-Style Cashew Cheese
  6. 4 oz teen spinach
  7. 1 oz vegan basil pesto
  8. 1 tbsp (2 tbsp) olive oil*
  9. Salt and pepper*
  10. *Not included
  11. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, pine nut), wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
630
FAT
16g
CARBOHYDRATES
96g
PROTEIN
24g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the pasta. Drain the artichoke hearts and pat dry. Peel and mince the garlic.

2
Make the garlicky breadcrumbs

Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add artichoke hearts and cook, undisturbed, until they start to brown, 3 to 4 minutes. Gently stir, and add minced garlic and breadcrumbs. Continue to cook until garlic is fragrant and breadcrumbs are golden brown, 2 to 3 minutes. TIP: Work in batches for the 4 serving meal.

3
Cook the pasta

Add fettuccine to the boiling water and cook until al dente, 10 to 12 minutes. Reserve ¼ cup pasta cooking water and drain the pasta. Return cooked pasta and reserved pasta water to the pot. Add cashew cheese, spinach, and a pinch of salt and pepper, and gently stir over low heat until combined.

4
Serve

Divide the fettuccine alfredo with spinach between bowls. Top with artichoke breadcrumbs and dollop with pesto. Buon appetito!

SIMILAR RECIPES