Measurements

• 1 cup Alfredo Sauce
• 8 oz Gluten
• 1 Fresh Zucchini
• 1 tsp Garlic Powder
• 1 Green Bell Pepper
• 1 cup Mushrooms
• 2 tbsp Olive Oil
• 1/4 cup Vegan Parmesan Cheese
• 1/2 tsp Pepper
• 1/2 Red Onion, sliced
• 1/2 tsp Salt

Preparation Method

• Cook the gluten-free fettuccine pasta according to the package instructions.
• Drain and set aside.
• In a large skillet, heat 1 tbsp of olive oil over medium heat.
• Add the sliced zucchini, green bell pepper, mushrooms, and red onion.
• Sauté until the vegetables are tender, about 5-7 minutes.
• Add the garlic powder, salt, and pepper to the vegetables.
• Stir well to combine.
• In a separate saucepan, heat the Alfredo sauce over low heat until warm.
• Combine the cooked pasta, sautéed vegetables, and warmed Alfredo sauce in a large bowl.
• Toss to coat evenly.
• Sprinkle with vegan Parmesan cheese before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.