Since its inception in 1970, Earth Day has inspired people the world over to be more mindful of how they are treating the one Earth they were given. I don’t personally claim to be any sort of “tree hugger” or “hippie” (if you are, more power to you; it’s just not my driving focus), but I like to think I make an effort to play my small part. I’ve noticed also in later years the trend towards connecting veganism with being Earth-friendly. If it’s your calling to go vegan, I wish you the best of luck.

We like meat in our house, but occasionally I’ll come across a meatless or plant-based dish that really wows us! A handful of years ago, I came across a plant-based recipe in Shape magazine for Creamy Fettuccine with Peas and Basil that looked intriguing. I made it a couple times and found it to be so delicious and satisfying that I’ve held onto the recipe all these years later! The use of cashew butter blended with oat milk may seem strange at first, but the flavors are ever so mild. When this sauce base is blended with sautéed fresh garlic, the whole becomes so much greater than the sum of its parts.

To change things up a bit, last night I made this recipe using fresh spinach fettuccine to contrast with the creamy sauce and match the bright peas and fresh basil. I also sprinkled on some Bragg’s Nutritional Yeast at the end for an extra Parmesan-like kick of flavor! All of the earthy colors and flavors married well together and there was nothing left in the pan at the end of the night. I think we even liked it better with the spinach fettuccine!

Have you ever had a plant-based meal? What are your thoughts?


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