This decadent broccoli fettuccine alfredo recipe is perfect for those nights you just need a hearty pot of pasta. Because you only need one pot to make it in, we won’t say anything if you decide to skip the plate and eat straight from the pot.
Note: If you use gluten-free pasta, it will thicken the sauce. Use coconut milk or water to thin the sauce out as needed. If the sauce is too thin, thicken it by adding 1 to 2 teaspoons of arrowroot, all-purpose, or gluten-free all-purpose flour to half a cup of sauce before mixing it into the remaining sauce.
- 2 to 3 Tbsp olive oil
- 8oz./226g whole grain spaghetti or fettucine (or gluten-free equivalent)
- 4 to 6 cloves garlic, minced (or ½ tsp garlic powder)
- 2 cups canned coconut milk
- 1 cup vegetable stock
- 2 1/2 cups water
- 1 tsp nutmeg
- 1/2 tsp cayenne pepper
- Fresh ground black pepper
- Salt, to taste
- 1 head broccoli, cut in bite size pieces
- 2 cups spinach
- Optional: 1 package (173g /6oz.) meatless chicken
- Optional: vegan parmesan, to top
If using meatless chicken: In a large pot, brown meatless chicken in 1 tablespoon of olive oil and set aside.
Combine olive oil, pasta, garlic, coconut milk, stock, water, and spices.
Bring to a boil stirring often. Once boiling reduce to a simmer.
Simmer for five minutes stirring often. While cooking, stir often and add half a cup of water at a time as needed.
Add broccoli. Simmer another 5 to 10 minutes or until pasta is al dente (still firm when you bite into it). Cooking time will vary depending on pasta.
Remove from heat. Stir in spinach and meatless chicken.