Fettuccine with White Beans in a Butternut Cream Sauce {Vegan} {GF}

Happy Valentine’s Day!  For those of you who celebrate Valentine’s Day – any big plans?  I personally don’t enjoy going out on these Hallmark holidays.  Fighting crowds just to put up with “special (overpriced) menus”…not really my thing.  Maybe it’s because I’m an old married lady and my husband and I have been together for almost 5 years.


Or maybe it’s because I prefer to stay in and cook anyway!  It’s more affordable, we can be in the comfort of our own home, and cooking together is just as romantic of an experience as going out.  Don’t get me wrong, I love to get dressed up and have someone wait on me for a change every once in a while, I just choose to do it when not everyone in the entire world is doing the same thing.


This decadent pasta dish is perfect for a special occasion.  The butternut cream sauce is smooth and velvety and the fettuccine noodles, well, have you seen Lady and the Tramp?  So if you’re staying in with your sweetie tonight and you didn’t have your menu planned yet, why not give this a try?  I added some white beans for some additional texture and protein but feel free to leave those out if you’re not a fan.


Fettuccine with White Beans and Butternut Cream Sauce {Vegan} {GF}


  • 14 oz package of Brown Rice Fettuccine
  • 1 can  White Beans, drained and rinsed
  • 2 cups Butternut Squash, peeled & cubed
  • 3 TBSP Olive Oil, divided
  • ½ Yellow Onion, diced
  • 2 cloves of Garlic, minced
  • 2 TBSP fresh Rosemary
  • 1 can Light Coconut Milk
  • 1 cup Vegetable Stock
  • Sea Salt & Black Pepper


Preheat the oven to 375°F.  Place the cubed butternut squash in a baking dish and drizzle with 2 TBSP of the olive oil.  Cook for about 30 minutes, stirring once halfway through.

Meanwhile, bring a large pot of water to a boil.  Cook the fettuccine according to package directions (about 15-16 minutes).  Drain and rinse with water.  Transfer the pasta back into the pot, add in the white beans, toss with olive oil and set aside.

Heat the remaining olive oil in a large skillet over medium-high heat.  Add the onions and garlic and sauté until the onion is translucent and the garlic is fragrant, about 10 minutes.  In the bowl of a food processor, add the cooked squash, onion and garlic mixture, rosemary, coconut milk, vegetable stock, salt and pepper and puree until smooth.  Pour the sauce over the fettuccine-white bean mixture and stir to coat.  Continue to stir over low heat until everything is heated through.  Serve immediately.

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