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High Protein Cheesy Fettuccine

Vegan Cheesy Fettuccine
Creamy, delicious
ingredients that will fill you up make this easy dish a favorite for dinner in our house! Gluten free and high in natural natural protein with tons of versatility for any veggie or meat substitute add-ins you might enjoy.   

Serving Size:   4          Prep Time:   10 minutes         Cook Time:   10 minutes 




  • 1 c cooked Luptopia Protein Crumbles
  • 1 c cashews 
  • 3-4 TB Nutritional Yeast
  • 1/4 c veggie broth + more to adjust desired thickness
  • 3/4 c plant-milk of choice (SEE TIPS)
  • 3-4 cloves of minced garlic
  • 1 lemon, juiced
  • 1/2 tsp sea salt and black pepper, to taste
  • 1-2 tsp onion salt
  • 1 tsp Italian seasoning
  • 1/2 c baby spinach
  • 1 tsp Red Pepper flakes (omit if you don't like spicy)
  • 4-5 servings of Organic Edamame/Mung Bean Fettuccine (SEE TIPS)

Add ins (optional)

  • 1/2 c grape tomatoes, roasted 
  • 1 cup broccoli, steamed
  • 2 servings of meat substitute crumbles or plant "sausage"


  1. In high speed blender, combine first 10 ingredients slowly add in milk and veggie broth until creamy and desired consistency is reached.
  2. Cook pasta as directed and drain.
  3. Add Luptopia Protein Crumbles and 2 c of remaining veggie broth in pan. 
  4. Pour sauce in pan on stovetop and heat on low, adding in veggie broth as needed if thickens. 
  5. Stir in red pepper flakes and spinach; Cook on low heat, stirring frequently until spinach is wilted. Mix in any veggies or meat substitutes. 
  6. Combine desired amount of sauce with pasta and turn pasta gently until all pieces are coated evenly with sauce. 
  7. Store any sauce in fridge for 5-7 days. 


- For reduced sodium, replace veggie broth with water.

- Plant-milk should be oat, cashew or thicker for a creamier sauce. If you use Almond milk, just be sure it's unsweetened. Vanilla flavored milk will always be a bad choice - ask me how I know lol. 

- Edamame pasta can be replaced with protein lentil pasta or any pasta of choice. 



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