Lunch/Dinner Idea: Creamy Vegan Fettuccine Alfredo

by @rainbowplantlife đź’› Recipeâ €
Ingredientsâ €
1/4 cup vegan butter â €
1 medium yellow onion, dicedâ €
5 cloves garlic, mincedâ €
1/4 cup dry white wine (can substitute vegetable broth)â €
4 tbsp arrowroot powderâ €
1 cup canned “lite” coconut milk⠀
1 cup unsweetened, plain nondairy milkâ €
1/4 cup nutritional yeastâ €
1/2 – 1 tsp saltâ €
Freshly cracked black pepper to taste â €
8 ounces fettuccine or linguine â €
1 pint cherry tomatoesâ €
1 tbsp olive oil â €
1/2 cup fresh basil, chiffonade â €
1 small lemon, zested â €
1/2 cup vegan parmesan cheese â €
Optional garnishes: vegan ricotta cheese, crushed red pepper flakes, chopped parsley â €
â €
Directionsâ €
Heat your oven to 400°F (200°C). Lightly toss cherry tomatoes with olive oil and a generous pinch of salt and pepper. Spread tomatoes out in a single layer on a baking tray or cookie sheet and roast in preheated oven for 15-20 min until tomatoes are soft and shriveled. Sprinkle coarse sea salt on roasted tomatoes. ⠀
Bring a large saucepan of salted water to a boil and cook the fettuccine or linguine noodles according to the package instructions. Once cooked, drain the noodles. If needed, toss the noodles with a bit of olive oil to prevent sticking. â €
While tomatoes and pasta are cooking, heat a large skillet over medium heat. Add vegan butter, and once melted, add onion. Cook for 5-7 min until onion is softened. Add garlic and cook for 1 min , stirring frequentlyâ €
Add white wine and simmer for 2-3 min until wine is mostly evaporated and smell of alcohol has dissipated. â €
Reduce heat to medium-low and add the arrowroot powder, whisking constantly for 1 min . Gradually add both the canned coconut milk and nondairy milk, about 1/3 of a cup at a time. Cook the mixture for 2-3 min , whisking almost constantly. â €
Add the nutritional yeast, salt, and pepper. Stir to combine and turn off the heat. Transfer the mixture to a blender and purée until sauce is smooth. ⠀
Return the alfredo sauce to skillet and add cooked fettuccine or linguine, tossing to coat. Add in the roasted tomatoes, basil, and vegan parmesan cheese until all ingredients are well incorporated. Garnish. Enjoy! 

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