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Vegan Pesto Fettuccine Recipe
To cook Vegan Pesto Fettuccine you need 18 ingredients and 6 steps. Here is how you cook that.
Ingredients of Vegan Pesto Fettuccine :
You need to prepare Homemade Basil Pesto.
Prepare Brussel Sprouts.
Use Whole Grain Pasta.
Provide Tomatoes.
You need Balsamic Vinegar.
Use Red onion.
Provide Red pepper.
You need Green pepper.
You need Yellow pepper.
Prepare Oregano.
Provide Sea salt.
You need to prepare Coconut oil.
You need Lemon pepper.
Use Juice of a lemon.
Provide Fresh basil.
You need to prepare Garlic.
Prepare White onion.
Use Black Pepper.
Vegan Pesto Fettuccine instructions :
Boil water for noodles. Wash vegetables. Peel onions..
Dice garlic, red onion, green, yellow, red and orange peppers. Slice Brussel sprouts in half..
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..
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..
Pour coconut oil in pan. Heat to medium high. Add all diced peppers, and red onions. Sauté until brown sear. Sprinkle sea salt..
Create Pesto Sauce.
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