Creamy Fettuccine with Vegetable Ribbons

• Vegan

• Produce

  • 1 Carrot
  • 1 Red bell pepper
  • 1 Zucchini, medium to large

• Pasta & Grains

  • 8 oz Fettuccine

• Tools & Equipment

  • 2 Boursin containers

Found on chefintheburbs.com

Description

Ingredients

• 8 ounces fettuccine
• 2 containers Boursin
• 1 medium to large zucchini
• 1 red bell pepper
• 1 carrot
• Optional: after pasta is finished top with fresh ground pepper, fresh herbs, freshly grated parmesan

Directions

• Cook fettuccine according to package directions.
• While it cooks, use a mandoline or v-slicer to shave the vegetable into paper thin ribbons. Put them in a colander in the sink.
• Drain the cooked pasta into the colander over the vegetables.
• Return pasta and vegetables to the pot but dont turn the burner back on.
• Stir in cheese until melted and pasta is evenly coated and creamy. You might need to add a little water or milk to loosen the sauce.