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Vegan Pesto Fettuccine
Vegan Pesto Fettuccine

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We hope you got insight from reading it, now let’s go back to vegan pesto fettuccine recipe. You can cook vegan pesto fettuccine using 18 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Vegan Pesto Fettuccine:
  1. You need Homemade Basil Pesto
  2. Provide Brussel Sprouts
  3. Get Whole Grain Pasta
  4. Take Tomatoes
  5. Provide Balsamic Vinegar
  6. Provide Red onion
  7. Take Red pepper
  8. Provide Green pepper
  9. Prepare Yellow pepper
  10. Get Oregano
  11. You need Sea salt
  12. Use Coconut oil
  13. Provide Lemon pepper
  14. Provide Juice of a lemon
  15. You need Fresh basil
  16. You need Garlic
  17. Take White onion
  18. Use Black Pepper
Steps to make 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

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