Today’s recipe is a vegan vegetable linguine dish with cream sauce. I learned this recipe from my grandmother and turned it into a healthier vegan version. You can also use other green vegetables that are in season to make the recipe even more budget friendly.
This recipe is not very weight loss friendly, but it is still high in protein (32g per serving!) and high in iron (35% DV). The creamy vegetable linguine contains 770 calories, 17.5 g fat, and 24g fiber.
Cost Of The Vegan Creamy Vegetable Linguine
- 16 oz. (whole wheat) linguine $1.19
- 1 bag (16 oz/1 lb.) brussel sprouts $2.69
- 1lb. peas (1 bg) $0.95
- 1 can great northern beans $0.55
- flour and olive oil $0.20
- 1 cup almond milk $0.25
- Seasoning $0.10
This meal is about $1.50 per serving. Please note that these numbers depend on season and store. I got all my ingredients at Aldi (except the veggie stock powder) and made this recipe in August. Also, I only calculated the price based on the items I used, not on the bulk I bought. You can use the leftovers for other recipes.
How to prepare the vegan linguine dish with cream sauce
Add brussel sprouts, peas, and 3 cups of water to a pot. Bring to a boil and let simmer on medium heat with lid on. Cook pasta according to the package. Once brussel sprouts are soft (about 20 minutes) drain the water but catch it in a bowl.
Use a new (3rd) pot and add 4T flour and 4T olive oil and stir with a whisk until combined. Turn heat to medium and stir in the cooking water (while stirring) and then the milk. Do so in steps and make sure the liquid thickens after each step. If the consistency is still too thick, simply add more milk. Now add drained beans, veggies, pasta (cut pasta for better mixing), and seasoning and mix. You can use this vegan vegetable stock powder.
Serving Size: 2-3 cups
Amount Per Serving: Calories: 770Total Fat: 17.5gCarbohydrates: 131gFiber: 24gProtein: 32g