Spinach and Tomato Fettuccine




Spinach and Tomato Fettuccine



  • 4 servings fettuccine
  • 1 tbsp oil from sun dried tomatoes
  • ½ cup red or white onion, chopped
  • 1 tbsp garlic, chopped
  • ½ cup white wine
  • 1 tsp red pepper flakes (to taste)
  • 23 cups tomatoes, cut into chunks
  • 2 cups fresh spinach, shredded
  • ½ cup fresh basil, cut into ribbons
  • 1/4 cup vegan feta or vegan parmesan (optional, see notes)


  1. Prepare veggies as above and set aside. As well, take out all other ingredients and place near stove. Boil water for the pasta. Prepare as per package instructions (10-12 minutes).
  2. In a large stir-fry style pan, saute the onion and garlic in the oil for 4 or 5 minutes over medium to high heat until the onions are fragrant and soft.
  3. Add the wine and red pepper flakes, reduce to medium-low and cook for another 3-5 minutes to reduce the liquid. Then stir in chopped sun dried tomatoes and fresh tomatoes.
  4. When the pasta is ready, drain and add to the tomato mixture in the pan along with the spinach, basil, vegan cheese (if using) and toss to incorporate – the spinach will wilt in a couple of minutes and then presto it’s ready to serve. Serve immediately with extra hot pepper flakes and vegan parmesan for passing.


This pasta has a wonderful flavour profile and the vegan cheese is totally optional, but it does add another layer of flavour if you have some on hand.



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