Today’s recipe for National Celiac Awareness Month will warrant a trip to the farmer’s market! Combining fresh asparagus, sugar snap peas, bell peppers and delicious Meyer lemon, this is truly a treat to eat! We got this beautiful recipe from the recipe book we spoke of yesterday, Fields of Greens. This is a vegetarian book, it is not vegan or gluten-free, so we do have to adapt certain recipes to make it fit within our criteria. Luckily, with the recipes being at least vegetarian, this is not hard!
Vegan, Gluten-Free Fettuccine with Spring Vegetables, Meyer Lemon, and Chive Blossoms
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Yield: Serves 2 to 4 people
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*Receipts will come from ISIPP.
- 1/4 pound asparagus
- 1/4 pound sugar snap peas, strings removed, about 1 cup
- 1/2 pound fresh fava beans
- Sea Salt and Pepper
- 3 tablespoons extra virgin olive oil
- 3 shallots, cut in half lengthwise and thinly sliced
- 1/2 medium sized red or yellow bell pepper, thinly sliced, about 3/4 cup
- 1 garlic clove, finely chopped
- 1/4 cup of your favorite vegan white wine
- 1/2 pound of your favorite gluten-free fettuccine noodle (we like Shirataki noodles)
- Juice and zest of 1 Meyer lemon
- 2 tablespoons coarsely chopped Italian parsley
- A sprinkling of chive blossoms
Set a large pot of water on the stove to boil. Snap the woody ends off the asparagus and discard. Slice the asparagus diagonally into 2-inch lengths. If the snap peas are large, cut them in half. Remove the fava beans from their outer pods.
When the water is boiling, add 1 teaspoon salt. Drop the fava beans in and cook for about 1 minute. Scoop them out and rinse under cold water, then slip them out of their skins. Drop the remaining vegetables into the water and cook very briefly to make sure they retain their bright color and crisp texture. Allow 1 to 2 minutes for the asparagus and 3 to 4 minutes for the snap peas. Rinse the vegetables under cold water. Keep the pot of water at a low boil.
Heat 2 tablespoons of the olive oil in a large saute pan; add the shallots and saute over medium heat for 1 minute, then add the peppers, garlic, wine, 1/4 teaspoon salt, and a few pinches of pepper.
Add the pasta to the boiling water (if using Shirataki noodles, be sure they are already drained and rinsed) and cook until just tender. Just before you drain the pasta, add the vegetables, lemon juice and zest, and remaining tablespoon of olive oil to the saute pan. Immediately drain the pasta in a colander, shake off the excess water, and add to the skillet with 1/4 teaspoon salt, 1/8 teaspoon pepper, and the chopped parsley. Sprinkle with the chive blossoms and serve.
By all means, serve this dish with the leftover white wine!
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