Recipe Alert: Creamy Vegetable Fettuccine

Pasta is everything. I love it. It’s quick, inexpensive and delicious. It’s no wonder so many households considerate it a family favorite. Pasta’s best quality is its flexibility. Like pizza (my other favorite delicacy), you can enjoy it plain or jazz it up with just about anything. Sauces, spices, meats, vegetables, fruit...literally anything to your liking.

One way I try to balance out my pasta dishes is by adding loads of veggies. I particularly like to “cut” my pasta with homemade veggie “noodles". Veggie “noodles” can be prepared with zucchini, squash and even beets using a spirilizer, grater or peeler.

The recipe below is a bit of a splurge, as I used heavy cream to make the herb sauce. Feel free to modify as you see fit. You can also use low-fat sour cream or, if you’re a vegan, cashew cream or silken tofu can work well as a heavy cream substitute. Now go ahead and enjoy my Creamy Vegetable Fettuccine made with a mix of regular fettuccine and freshly prepared zucchini noodles.

Clean Karma’s Creamy Vegetable Fettuccine: Serves 4

1 medium zucchini
1 medium summer squash
8 ounces fresh mushrooms
8 ounces uncooked fettuccine
1 cup thinly sliced red onion
1 cup 2% reduced-fat milk
1 1/2 tablespoons all-purpose flour
1/3 cup heavy cream
1/2 cup chopped fresh tarragon
1 tablespoon olive oil
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Optional: Grated fresh parmesan!

Shave squashes into pasta-like strips using a spirilizer or peeler; set aside.
In a medium saucepan, add olive oil and put pan over medium-high heat. Add red onion and cook until just soft. Toss in mushrooms and add a few good dashes of both salt and pepper. Once the mushrooms have browned, set the mushroom and onion mixture aside.
Bring a large saucepan filled with water to a boil and add 1 teaspoon of salt. Add pasta; cook to al dente.
While your pasta is cooking, return pan to medium-high heat. Add milk and flour; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Stir in cream; cook for 1 minute. Add mushroom and onion mixture, pasta and squash “noodles” stirring to coat. Stir in the herbs and remaining salt and pepper. Serve immediately. Salt and pepper as needed.

ENJOY!