The New Way Cooking Recipe Vegan Pesto Fettuccine Savory Delicious

Simple making ultimate Vegan Pesto Fettuccine easy, fast, practical.

18 ingredients, 6 steps, cooking Vegan Pesto Fettuccine

Good Afternoon my mother, at this time you can prepare recipe Vegan Pesto Fettuccine with 18 ingredients and 6 steps. Below this is how to prepare, please read carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 18 ingredients and 6 stages of easy cooking Vegan Pesto Fettuccine.

Ingredients for Vegan Pesto Fettuccine

1. You need : Homemade Basil Pesto.
2. Prepare : Brussel Sprouts.
3. It’s : Whole Grain Pasta.
4. Prepare : Tomatoes.
5. You need : Balsamic Vinegar.
6. It’s : Red onion.
7. Prepare : Red pepper.
8. It’s : Green pepper.
9. It’s : Yellow pepper.
10. It’s : Oregano.
11. Prepare : Sea salt.
12. It’s : Coconut oil.
13. It’s : Lemon pepper.
14. You need : Juice of a lemon.
15. It’s : Fresh basil.
16. It’s : Garlic.
17. You need : White onion.
18. You need : Black Pepper.

If all composition Vegan Pesto Fettuccine it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Stages Cooking Vegan Pesto Fettuccine

1. Boil water for noodles. Wash vegetables. Peel onions.
   
2. Dice garlic, red onion, green, yellow, red and orange peppers. Slice Brussel sprouts in half.
   
3. Slice tomatoes once, and then cut slices in half. Put tomato pieces in a bowl. Pour balsamic vinegar on tomatoes to soak for full absorption. Sprinkle oregano and sea salt on to tomatoes. Put aside for later.
   
4. Pour coconut oil in fry pan. Heat on medium high. Place Brussel sprouts faced down in one single layer into the oil. Brown them, flip once, Brown the other side. Cover with lid for 5 minutes. When done, pour into a bowl. Squeeze a fresh lemon into Brussel sprouts. Season with lemon pepper, onion powder, sea salt and garlic powder.
   
5. Pour coconut oil in pan. Heat to medium high. Add all diced peppers, and red onions. Sauté until brown sear. Sprinkle sea salt.
   
6. Create Pesto Sauce
   
7. Finish and Enjoy.

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