Vegan Fettuccine with Tomato Sauce
Indulge in the simplicity and bold flavors of this Vegan Fettuccine with Tomato Sauce, a plant-based twist on an Italian classic. Featuring tender vegan fettuccine coated in a rich, homemade tomato sauce infused with aromatic garlic, onions, and Italian herbs, this recipe is both hearty and wholesome. A dash of red pepper flakes adds a subtle kick, while optional fresh basil lends a burst of brightness to the dish. Easy to prepare in just 40 minutes, this recipe is perfect for busy weeknights or casual dining with family and friends. With its comforting flavors and vegan-friendly ingredients, this pasta recipe is sure to become a staple in your kitchen. Ideal for those seeking delicious dairy-free dinner ideas, this dish pairs beautifully with a crisp side salad or crusty bread for a complete meal.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta (vegan)
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup fresh basil leaves, chopped (optional)
Instructions
Bring a large pot of salted water to a boil.
Add the vegan fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for about 5 minutes, or until translucent.
Stir in the minced garlic and cook for another 1 minute, being careful not to let it burn.
Add the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet.
Bring the sauce to a gentle simmer and reduce the heat to low.
Let the sauce simmer for about 15-20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken.
Taste and adjust seasoning if necessary.
Toss the drained fettuccine in the skillet with the tomato sauce, making sure the pasta is well coated.
Garnish with chopped fresh basil if using and serve immediately.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2962 mg | 129% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 41.1 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2321 mg | 49% | |
*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.
