One-Pot Garlic Fettuccine with Miso and Roasted Tomatoes (Vegan)

A simple one-pot garlic fettuccine recipe with a creamy, savory pasta sauce. Vegan and delicious, guaranteed to please even the most skeptical eaters.

The magic of one-pot pasta dishes lies in the cooking process: as the pasta simmers, the liquid (usually a combination of vegetable broth and non-dairy milk) turns into a starchy binder that reduces as the pasta cooks, coating the finished noodles in a creamy, luscious sauce.

It’s essentially the same concept behind saving pasta water to thicken the sauce, but here you don’t need to bother with boiling pasta separately! Throw everything into one pot, let it simmer, and it’s ready to go– minimal prep and effortless clean-up.

Ingredients for One-Pot Garlic Fettucine:

• Olive oil.
• Shallot and garlic. Sauteed for flavor.
• Vegetable broth.
• Unsweetened almond milk.
• White miso paste. Adds depth of flavor and savory umami.
• Nutritional yeast. More savory umami!
• Dry fettucine. You can also use spaghetti or any other pasta shape.
• Grape or cherry tomatoes. We’ll be roasting these to increase their sweetness and flavor.
• Juice of half a lemon. For a bit of brightness at the end.
  

Using the right non-dairy milk is important to ensure the creaminess of the sauce; I used So Delicious Dairy Free Unsweetened Organic Almondmilk with Cashew– it’s light-tasting and smooth, and I found the addition of cashew makes it a bit creamier than other non-dairy milks, providing a perfect base for the pasta sauce. The almondmilk is also made with only six simple ingredients, and comes in a plant-based bottle (yay for sustainable packaging!). It’s definitely a brand that I trust as a conscious consumer.

How to make One-Pot Garlic Fettucine:

Roast tomatoes.

Preheat the oven to 400 degrees F, and toss the cherry tomatoes with a bit of olive oil on a sheet pan. Sprinkle generously with salt and pepper, spread in an even layer, and roast for 15-20 minutes until soft.

The roasted grape tomatoes balance the creaminess of the dish with pops of tangy acidity– roasting the tomatoes draws out their sweetness and juices. Just throw them onto a sheet pan at 400F while you’re cooking the pasta and they’ll be ready at the same time.

Saute minced garlic and shallot.

In the meantime, heat olive oil in a large saucepan over medium heat (pick a pan that’s wide enough to fit the pasta). Add in minced garlic and shallot, sautéing for 2-3 minutes until fragrant and translucent.

Add Veggie broth and almond milk, and then pasta.

Pour in the vegetable broth and almondmilk into the pan, then add salt, nutritional yeast, and miso paste and stir until incorporated. Add in the dry pasta, and gently prod and submerge until it is softened in the liquid.

Bring to a boil and let simmer for 20-25 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan. When the sauce has thickened and the pasta is cooked to your liking, remove from heat and stir in lemon juice.

Serve!

Taste and adjust seasoning, adding more salt and pepper as needed. Serve immediately, topped with vegan parmesan**, the roasted cherry tomatoes, and fresh herbs as garnish. Will keep for 3-5 days in the fridge in an airtight container.

What I love most about this recipe is that you don’t even miss the dairy; the relative lightness of the dish allows for other flavors to shine through. The miso paste lends a salty, umami-flavored richness to the pasta (I highly recommend topping it with vegan parmesan as well!)

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

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