Vegan Fettuccine Pasta with Tomato Sauce
Elevate your weeknight dinner routine with this irresistible Vegan Fettuccine Pasta with Tomato Sauce—a plant-based twist on a classic Italian favorite. Featuring tender fettuccine coated in a rich, homemade tomato sauce infused with garlic, onions, and the robust flavors of dried basil and oregano, this recipe strikes the perfect balance between comfort food and wholesome eating. Fresh basil and nutritional yeast add layers of freshness and cheesy, umami richness without any dairy, making it ideal for vegans and pasta lovers alike. Ready in just 45 minutes, this simple yet satisfying dish serves up restaurant-worthy charm in the comfort of your home. Perfect for family gatherings or cozy solo dinners, this vegan fettuccine recipe is a crowd-pleaser that guarantees flavorful bites every time.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 0.25 cup Fresh basil leaves, chopped
- 0.25 cup Nutritional yeast
Instructions
Begin by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing for 5 minutes until the onion becomes translucent and fragrant.
Stir in the crushed tomatoes and tomato paste, mixing well to combine. Allow the mixture to come to a gentle simmer.
Add the dried oregano, dried basil, salt, black pepper, and red pepper flakes to the tomato sauce. Stir to incorporate the spices.
Simmer the sauce uncovered for about 15-20 minutes, stirring occasionally, until it thickens to your desired consistency. If the sauce becomes too thick, use some of the reserved pasta water to thin it out.
Once the sauce is ready, stir in the chopped fresh basil leaves and nutritional yeast, adjusting seasoning if needed.
Toss the cooked fettuccine with the sauce until well coated. Serve immediately, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 328.2 g | 119% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 53.0 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3245 mg | 69% | |
*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.
