One-Pot Garlic Fettuccine with Miso and Roasted Tomatoes (Vegan)
A simple one-pot garlic fettuccine recipe with a creamy, savory pasta sauce. Guaranteed to please even the most skeptical eaters.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 3 1x
- Category: Pasta
- Method: Cook
- Cuisine: Italian
Ingredients
Scale
- 1 tbsp olive oil
- 1 shallot, finely chopped (sub 1/2 medium yellow onion)
- 5 cloves garlic, minced
- 2 cups (240ml) low-sodium vegetable broth
- 1 and 1/2 cups (350ml) So Delicious Unsweetened Organic Almond Milk
- 1 tbsp white miso paste
- 2 tbsp nutritional yeast
- ¾ tsp salt
- 8 oz (227g) dry fettucine or spaghetti*
- 2 cups grape or cherry tomatoes
- juice of 1/2 a lemon
- Optional – homemade vegan parmesan for sprinkling on top, and chopped fresh basil or parsley for topping
Instructions
- Roast tomatoes. Preheat 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.
- Saute garlic and shallots. 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 liquid and 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.
- Cook until thickened. 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.
- 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.
Notes
- *Sub gluten-free pasta if needed.
- If you need to omit the miso paste, make sure you up the amount of salt to 1 tsp to ensure proper seasoning, as the miso is salty.
This post is sponsored by So Delicious Dairy Free and The Feedfeed, but all opinions are my own.
