Right off the bat, you may have noticed one change I made to the recipe – fettuccine pasta instead of spaghetti. I picked up the wrong box at the store by mistake but figured it would work the same way.

I will say that this recipe had a lot of steps and different components to keep an eye on, so I had to really pay attention and stay organized. The recipe is well-written though and everything comes together at the end to make a yummy pasta dish.

I love roasted vegetables so this kale and cauliflower were perfect for me. The cauliflower came out of the oven super tender but slightly caramelized and the kale was nice and crispy. It was hard to stop myself from picking at them because they were so good on their own, they would be a great side dish.

The flavours on the pasta were pretty basic (oil, garlic, lemon) but it tasted very good. The starchy pasta water created this creamy sauce and I used nutritional yeast to give some “cheesy” flavour. Once the veggies were done roasting in the oven, I mixed everything together, along with the toasted almonds. I almost couldn’t believe how these few simple ingredients made this delicious meal.

If you’re looking for a vegetarian/vegan pasta, you should make this recipe. It’s hard to believe that even though it is so creamy, there is no dairy in the sauce. Getting a bite with the pasta, veg and almond was the perfect bite. I think you could even switch up the roasted vegetables, maybe use bell pepper or red onion.

Well I hope you enjoyed this post as well as my other posts from the week and have a good weekend 🙂