Creamy Vegan Fettuccine Alfredo with Roasted Cherry Tomatoes

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Creamy Vegan Fettuccine Alfredo with Roasted Cherry Tomatoes


Ingredients

  • 1/4 cup vegan butter
  • 1 medium yellow onion, diced
  • 5 cloves garlic, minced
  • 1/4 cup dry white wine (can substitute vegetable broth, but I love the flavor the wine adds)
  • 4 tablespoons arrowroot powder
  • 1 cup canned “lite” coconut milk
  • 1 cup unsweetened, plain nondairy milk (cashew, coconut, almond, or oat milk)
  • 1/4 cup nutritional yeast
  • 1/2 – 1 teaspoon kosher salt (depending on your taste)
  • Freshly cracked black pepper to taste
  • 8 ounces fettuccine or linguine
  • 1 pint cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 cup fresh basil, chiffonade
  • 1 small lemon, zested
  • 1/2 cup vegan parmesan cheese
  • Optional garnishes:
  • vegan ricotta cheese
  • crushed red pepper flakes
  • chopped parsley

Instructions

  1. Heat your oven to 400°F (200°C).
  2. Lightly toss the cherry tomatoes with the olive oil and a generous pinch of salt and pepper. Spread the tomatoes out in a single layer on a baking tray or cookie sheet and roast in the preheated oven for 15-20 minutes until the tomatoes are soft and shriveled.
  3. Sprinkle coarse sea salt on the roasted tomatoes.
  4. 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.
  5. While the tomatoes and pasta are cooking, heat a large skillet over medium heat. Add the vegan butter, and once melted, add the onion. Cook for 5-7 minutes until the onion is softened. Add the garlic and cook for 1 minute, stirring frequently Add the white wine and simmer for 2-3 minutes until the wine is mostly evaporated and the smell of alcohol has dissipated.
  6. Reduce the heat to medium-low and add the arrowroot powder, whisking constantly for 1 minute. 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 minutes, whisking almost constantly.
  7. Add the nutritional yeast, salt, and pepper. Stir to combine and turn off the heat. Transfer the mixture to a blender and purée until the sauce is smooth.
  8. Return the alfredo sauce to the skillet and add the cooked fettuccine or linguine, tossing to coat. Add in the roasted tomatoes, basil, and vegan parmesan cheese until all the ingredients are well incorporated. Garnish as desired. ️

 

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