Spinach Fettuccine

The Valente Family has been handcrafting pasta in Virginia since 1982.  The dough is rolled, cut, naturally air-dried, and hand packed.  Our unique flavors and texture create an authentic Italian homemade experience. 

Our Spinach Fettuccine has a rich, sweet, earthly flavor.  For a quick meal toss pasta with pesto sauce and your favorite vegetables.

COOKING DIRECTIONS:  Cook pasta in plenty of rolling boiling water for 4-5 minutes. Stir frequently.  Test for doneness.  Do not overcook.


All non GMO ingredients.  Prepared in a single allergen facility.  Facility Free of eggs, soy, dairy, fish and nuts

Valente’s LLC

Charlottesville, VA  Valentepasta.com


Vegan Alfredo Sauce and Spinach Fettuccine

12 oz. package Spinach Fettuccine

2 shallots chopped or 1/2 cup of onions chopped finely

2 TBSP of olive oil

1 large head of cauliflower or 20 oz frozen cauliflower

3 cloves of garlic

2 cups of water

¼ cup vegetarian parmesan cheese (optional)

1 4 oz container of soy cream cheese (optional)

Cut up and wash the cauliflower.  In a large pot, sauté shallots or onions until translucent add cauliflower, water and garlic, simmer until very soft, about 20-30 minutes.    This mixture will reduce down and create a creamy mush.  That’s your Alfredo sauce. 

Cook pasta in salted boiling water for 3 minutes and drain.  Toss pasta with “Alfredo Sauce” and grated parmesan cheese.

Serves 4-6