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green vegetable pasta topped with hazelnuts in a wooden bowl

Very Green Vegetable Pasta

Very Green Vegetable Pasta! Made with green soybean fettuccini and loaded with broccoli, peas, radishes, and lots of herbs, this pasta is totally vegan, gluten-free, and packed with plant-based protein.
Course gluten-free, pasta
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 444kcal


  • 7 oz green soybean fettuccini
  • 8.5 oz broccoli florets and stems
  • 1 cup frozen peas
  • 3 tablespoons chopped dill
  • 3 tablespoons chopped parsley
  • 4 radishes sliced into matchsticks
  • ½ cup toasted hazelnuts roughly chopped
  • 1 large lemon juiced
  • 4 tablespoons extra virgin olive oil
  • salt and pepper to taste


  • Start by chopping the broccoli and herbs, toasting and chopping the hazelnuts, and slicing the radishes.
  • Place a large pot of water over high heat and bring to the boil. Salt the water generously, and then add the green soybean fettuccini.
  • About 2 minutes before the end of the cooking time (check your package for specific instructions) add the broccoli and frozen peas to the cooking pasta. 
  • Drain in a colander, and then return the cooked pasta and vegetables to the same pot. 
  • Add the lemon juice, olive oil, radishes, and herbs, and toss well. Season generously with salt and pepper.
  • Serve in bowls topped with toasted hazelnuts and drizzled with extra olive oil.


Calories: 444kcal | Carbohydrates: 19g | Protein: 28g | Fat: 27g | Saturated Fat: 3g | Sodium: 25mg | Potassium: 406mg | Fiber: 14g | Sugar: 3g | Vitamin A: 930IU | Vitamin C: 74mg | Calcium: 59mg | Iron: 1.9mg