Fettuccine Alfredo
Silky butter, cream and parmesan sauce clinging to wide noodles.
Dietary & Lifestyle · 140 dishes
Based on the ingredient list and estimated nutrition; check labels; not medical advice.
No ingredient line names meat, poultry, fish or shellfish, or things made from them: broth or stock (unless it says vegetable), gelatin and marshmallows, lard, fish sauce, anchovies, and store-bought sauces that usually contain them (Worcestershire, barbecue sauce, oyster sauce, curry paste). Some cheeses, like Parmigiano-Reggiano, are made with animal rennet: check the label if that matters to you.
Optional lines and "To serve" extras don't count, and when a line gives a choice ("vegetable or chicken broth", "rice or naan") one choice that fits is enough: pick that one when you cook.
Nobody picks these by hand: the site works them out from each recipe's ingredient lines, so they update when a recipe changes.
Dishes 25 to 48 of 140
Silky butter, cream and parmesan sauce clinging to wide noodles.
After-school pizza in 15 minutes, and they freeze for later.
Bright, crisp-tender green beans on the table in about 20 minutes.
Warm, tender apples in a buttery cinnamon sauce.
Crisp, browned sprouts that even skeptics go back for.
Sweet summer corn, cooked just right and dressed up.
Vegetable and Egg
Day-old rice, a very hot pan and a few fridge staples.
Creamy stovetop or golden baked, always made with real cheese sauce.
Chewy noodles in a nutty, tangy sesame sauce, great cold or warm.
Crunchy, seasoned chickpeas to snack on or scatter over salads and soups.
Custardy middles and buttery edges: skillet classic, oven sheet pan or kid-size dippable sticks.
Tall, flaky, buttery layers in about half an hour.
Creamy, budget-friendly and ready to pack.
Tomato cream sauce with a gentle kick, made in one skillet.
Bright, herby pesto tossed with hot pasta in minutes.
Crispy-edged broccoli that even veggie skeptics eat.
Chunky fresh tomato salsa for summer or smooth blender salsa any time of year.
Creamy, gently spiced and made from pantry staples.
Fluffy rice with fresh lime and cilantro for tacos and bowls.
An oven-finished open omelet that uses up whatever vegetables you have.
Veggie and Cheese
Grab-and-go baked egg cups you can make on Sunday and reheat all week.
Thick, smoky and made mostly from the pantry.
Crunchy cabbage slaw for burgers, barbecue and fish.
Hot apple cider simmered with orange and warm spices.