I love the concept of one pot pasta. All you have to do is put all your ingredients in a pot, stir a bit, and wait 15 minutes to have a 
complete delicious dinner. This method of cooking pasta allows you to save time and dishes, what else could be better!
Green Veggie Fettuccini
6 servings
Ingredients
- 1 box (900 ml) of vegetable broth
- 1 ½ cup of water
- 1 box (280g) fettucine noodles
- 1 cup of broccoli florets
- 1 cup of mushrooms, sliced
- 1 zucchini, sliced
- 1 cup of edamame beans, shelled
- 1 shallot, sliced
- ¼ cup of 5% cream or you can substitute soy cream
- 3 cloves of garlic, chopped
- Salt and pepper to taste
Toppings (optional)
- 3 tablespoons of fresh mint, chopped
- 2 tablespoons of feta cheese
- 2 teaspoons of lemon zest
- Bring the vegetable broth to a boil in a big pot. While this is happening, chop up your veggies and the mint. Your pot needs to be big enough for the noodles to go in horizontally. If this is not the case you can snap your noodles in half.
- Once the broth starts to boil, add the fettucine noodles, the broccoli, the mushrooms, the zucchini, the edamame beans, the shallots, the cream and the garlic.
- Cook over medium heat for 15 minutes or just as the noodles are cooked.
- Season to taste. If you’d like, add the mint, feta cheese and lemon zest right before serving
Tip: Since you’re cooking the noodles in less liquid than normal, you should stir them every once in a while to make sure they don’t stick to the bottom. If it looks like there’s too much liquid at the beginning of the meal, it’s normal. Part of the liquid will cook the pasta, and the rest of it will become your creamy sauce.
Written by Marie-Ève Caplette, Registered Dietitian and Half Your Plate Campus ambassador
