Fettuccine with Zucchini

This Fettuccine with Zucchini couldn't be more delicious. Made with roasted red peppers and zucchini with fresh herbs and seasonings, it's full of flavor.

Ingredients

Fettuccine Roasted Red Peppers Oil Onion Garlic Oregano Red Pepper Flakes Zucchini Salt Pepper Coconut Milk Basil Leaves

Yield

4 servings

Time

35 minutes

Step 1

Remove the roasted red peppers from the jar and discard the liquid. Chop half of the roasted peppers into small pieces, and reserve the rest for the sauce.

Step 2

In a large pot, cook the onion in olive oil over medium heat, just until it's slightly brown.

Step 3

Add the garlic, oregano, and red pepper flakes, and cook for one minute.

Step 4

At this point, add the zucchini, chopped red peppers, salt, and pepper. Stir, and cook for 5-7 minutes, until the zucchini starts to soften.

Step 5

Now is the perfect time to start cooking the pasta. To a large pot with boiling water, add a generous amount of salt and fettuccine. Stir, making sure the pasta doesn't stick.

Step 6

Once the zucchini has softened a bit, add the pureed roasted pepper and coconut milk. Simmer for a few minutes.

Step 7

Lastly, add the basil leaves and drained cooked pasta. Stir the pasta well with the sauce. Serve.

How to Store

Store any leftovers of this Fettuccine with Zucchini in an airtight container once it has cooled. It can be stored in the refrigerator for up to 4 days.

Visit

eatsomethingvegan.com