Fettuccine with Roasted Peppers Vegan
Creamy, vibrant, and completely plant-based, this Vegan Fettuccine with Roasted Peppers is the ultimate comfort dish that doesn’t compromise on flavor. Featuring a luscious roasted red and yellow bell pepper sauce infused with the richness of garlic, cashews, and nutritional yeast, this recipe delivers a velvety texture that's perfect for coating tender fettuccine. The peppers, roasted to perfection, add a smoky sweetness, while fresh basil leaves provide a bright, herbaceous finish. Ready in under 45 minutes, this dairy-free and vegan pasta dish is ideal for weeknight dinners yet impressive enough for guests. Whether you're looking for a cozy alternative to classic Alfredo or a nutrient-packed meal, this recipe is sure to satisfy.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 3 Red bell peppers
- 2 Yellow bell peppers
- 4 Garlic cloves
- 2 tbsp Olive oil
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 3 tbsp Nutritional yeast
- 1 cup Cashews (soaked for 2-4 hours or boiled for 15 minutes)
- 2 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 5 Fresh basil leaves (optional, for garnish)
Instructions
Preheat the oven to 425°F (220°C).
Slice the red and yellow bell peppers in half, remove the seeds and stems, and place them cut side down on a baking sheet lined with parchment paper.
Add the garlic cloves (with skin on) to the baking sheet and drizzle everything with 1 tablespoon of olive oil.
Roast in the oven for 20 minutes, or until the pepper skins are charred and blistered.
While the peppers roast, cook the fettuccine according to the package instructions. Drain, rinse, and set aside once done.
Remove the roasted peppers and garlic from the oven. Place the hot peppers in a bowl and cover with plastic wrap or a lid to steam for 10 minutes. This will make peeling the skins easier.
After steaming, peel the skins off the peppers and discard them. Peel the garlic cloves as well.
In a high-speed blender, combine the roasted peppers, peeled garlic, soaked cashews, unsweetened almond milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth and creamy.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Pour in the blended roasted pepper sauce and let it warm up for 3-5 minutes, stirring occasionally.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly in the sauce.
Adjust seasoning with additional salt or black pepper to taste, if needed.
Serve hot, garnished with fresh basil leaves if desired. Enjoy your vegan fettuccine with roasted peppers!
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2147 mg | 93% | |
| Total Carbohydrate | 352.4 g | 128% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 48.2 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 608 mg | 47% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2544 mg | 54% | |
*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.
