Creamy, Garlicky Fettuccine with Roasted Vegetables
Serves: 4-6
for the vegetables
  • 1 small head of broccoli - cut into florets
  • about 8 oz green beans - strings removed, if present
  • 3 tablespoons neutral coconut oil or other oil of choice
  • 3 garlic cloves - minced
  • sea salt
  • freshly ground black pepper
for the pasta
  • 1 13.5 oz can unsweetened Thai coconut milk or 1½ cups almond milk
  • 2 cups vegetable broth
  • sea salt
  • freshly ground black pepper
  • pinch of red pepper flakes
  • 10 oz whole grain fettuccine
  • 2 tablespoons miso paste
  • 2 tablespoons vegetable broth or coconut/almond milk
  • about 3 cups spinach (optional)
  • 2-3 garlic cloves - minced
  • juice of ½ lemon
  • 1 tablespoon nutritional yeast (optional)
  • handful parsley leaves - chopped
  • handful basil leaves - torn (optional)
to roast the vegetables
  1. Preheat oven to 400° F (200° C).
  2. Line a rimmed baking sheet with a piece of parchment paper and place the broccoli and green beans on the sheet. Drizzle the vegetables with the oil, sprinkle with minced garlic, salt and pepper, and toss with your hands, making sure to coat the vegetables thoroughly with the oil.
  3. Roast for 20 minutes, or until soft and golden in places, turning the baking sheet at half time.
to cook the pasta
  1. While the vegetables are roasting, combine the milk, vegetable broth, salt, pepper and red pepper flakes in a wide saucepan and bring to a boil over medium high heat.
  2. Add the pasta and simmer until al dente, according to the time on the package. Add more broth/milk if needed.
  3. While the pasta is cooking, combine 2 tablespoons each miso paste and veggie broth/milk in a small bowl and mix until smooth.
  4. When the pasta is done, remove it from the heat and mix in the spinach to wilt it, if using. Add in the miso mixture, garlic, lemon juice and nutritional yeast, if using, and stir to incorporate. Mix in the roasted vegetables and herbs. Enjoy right away.
Recipe by Golubka Kitchen at