This Zucchini fettuccine is so tasty and easy to make. This Vegan version of cheese pasta is dedicates and with combination of tofu and vegetables like zucchini and leek is perfect recipes for any dinner time.

This vegan zucchini fettuccine is so dedicates. Firstly, we get a great health benefits from vegetables and combination of zucchini and leek is so tasty. Fettuccine pasta is one of my favorite. Lately, I saw in bio store gluten-free version as well. Which is perfect for all my gluten-free friends.

Zucchini is so variable vegetables with great health benefits. It’s full of vitamin C, and is low in calories. It’s high in fiber, high in Antioxidants, help in healthy digestion and may help in weight loss. Zucchini is one of the great vegetables to add more in your diet.

Preheat oven at 180 °C. Sliced tofu and zucchini in small squares, leek sliced in small. In pan heat an oil add sliced tofu, leek, zucchini, and season with salt & pepper, simmer for 5 minutes.

In baking form place fettuccine pasta, in the middle of each fettuccine add a tablespoon or two of tofu mixture, if you have some leftover place them as well on the side of baking form. Pour over vegetables stock and cover with vegan feta cheese. Baked for 20 -25 minutes until is pasta cooked. Serve with some extra vegan cheese on top. Enjoy!