Recipes
High Protein Vegan + Gluten Free Fettuccine
By McKenna Ruzga
Love the taste of alfredo but not the heaviness or the dairy? We swapped out traditional Alfredo sauce for a high protein, vegan option that pairs perfectly with our Gluten-Free Fettuccine.
INGREDIENTS
1–2 packages Taste Republic Gluten-Free Four Cheese Tortelloni
1 tablespoon avocado oil
1 pound Italian sausage
1 small white onion, diced
3 cloves garlic, minced
2 tablespoons arrowroot powder
2 teaspoons Italian seasoning
4 cups chicken broth
15 ounces tomato sauce
1/2 bunch kale, chopped
1/3 cup plain Greek yogurt
3 tablespoons fresh basil, chopped
Salt and pepper, to taste
1 teaspoon red pepper flakes
DIRECTIONS
Heat avocado oil in a Dutch oven or stockpot over medium heat. Add Italian sausage and cook until browned.
Add garlic, onion, and Italian seasoning. Cook until the onion is translucent.
Whisk in arrowroot powder until the sausage is evenly coated. Add chicken broth and tomato sauce and whisk to combine.
Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
Increase heat to medium and add Four Cheese Tortelloni. Cover and cook for 4–5 minutes, or until tender.
Stir in kale and cook until wilted.
Stir in Greek yogurt, basil, salt, pepper, and red pepper flakes. Serve immediately and enjoy!
