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Vegetable Fettucini a la Vodka (vegan/gluten free)

This is my revised version of my favorite childhood comfort food.  While my days of slurping up ribbons of pasta drenched in rich, dairy-based dressings are long gone, this amazing vegan-ized fettucini “a la vodka” quite makes up for it.  In fact, this is definitely my new comfort meal, and I don’t feel a bit guilty about it the next day!

To amp the healthy factor in this recipe, I use “fettucini” made by peeling zucchini and carrots into long, thin strips with a vegetable peeler, but this sauce tastes delicious on top of your favorite pasta too!  I’d recommend trying it out on top of whole wheat penne, to replicate the Italian classic.

This recipe serves one – me! – so if you want to make more, simply multiply the measurements by however many people you’re cooking for.

Vegetable Fettucini a la Vodka

1 zucchini
2 medium carrots
1 cup broccoli, chopped into small pieces
1/3 cup marinara sauce (whatever you have on hand) or crushed canned tomatoes
2 tbsp tahini
2 tbsp olive oil or water
1/2 tsp fresh ground black pepper (optional)

Set broccoli in a basket over boiling water to steam for 5-7 minutes, or until desired doneness is reached.

While broccoli is steaming, rinse and peel your zucchini and carrots into long, thin strips into a bowl, and mix.

In a separate, smaller bowl or a small blender, mix together marinara, tahini, olive oil/water, and pepper until smooth.

Top zucchini and carrot noodles with broccoli, then pour the marinara-tahini sauce over the whole thing.

Mix up well, serve, and enjoy!

I promise this is a dead-ringer for penne a’la vodka from your favorite Italian restaurant!  The broccoli and the noodles soak up the sauce and each bite is flavorful and delicious.  This colorful dish never fails to pick up  my mood at the end of a long day!

(Originally posted at Dairy Free Betty!)

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