Dairy-Free Fettuccine with Tomato Sauce
Indulge in the comforting simplicity of Dairy-Free Fettuccine with Tomato Sauce, a wholesome, plant-based twist on a classic Italian favorite. This recipe pairs tender, perfectly cooked fettuccine with a rich, garlicky tomato sauce infused with dried herbs like oregano and basil, a hint of spice from red pepper flakes, and topped with fresh basil for vibrant flavor. Crafted without dairy, it’s ideal for vegan diets and features optional nutritional yeast for those craving a touch of cheesy flair. Ready in just 35 minutes, this dish is a quick and satisfying dinner that’s as easy to make as it is delicious. Perfect for weeknight meals or special occasions, it’s a go-to recipe that’s sure to impress! Keywords: dairy-free pasta, fettuccine recipe, vegan tomato sauce, quick dinner ideas, plant-based meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 3 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh basil leaves, chopped
- 2 tablespoons Nutritional yeast (optional for cheesy flavor)
Instructions
Bring a large pot of salted water to a boil over high heat. Add the fettuccine pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water and then drain the pasta. Set aside.
In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
Taste the sauce and adjust seasoning if necessary. If the sauce is too thick, add a bit of reserved pasta water to achieve the desired consistency.
Add the cooked fettuccine into the sauce and toss to coat the pasta evenly with the sauce.
Stir in the fresh basil leaves and divide the pasta among four serving bowls.
Sprinkle nutritional yeast over each serving if using for an optional cheesy taste.
Serve immediately, garnished with more fresh basil if desired.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 295.8 g | 108% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 35.4 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1909 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
