"Creamy & bright pea pesto fettuccine with bold and nuanced flavor from roasted tomatoes, nutritional yeast and walnuts!"
Vegan Pea Pesto Fettuccine with Roasted Tomatoes
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A Note from Feedfeed
Savor the nuanced flavors of this Vegan Pea Pesto Fettuccine, featuring a creamy and bright pesto made with roasted tomatoes, nutritional yeast, and walnuts. This flavorful twist on classic pesto offers a delicious and wholesome dinner option.
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Prep time 10mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pint cherry tomatoes
- olive oil, as needed
- 1 (10 ounce bag) frozen peas, defrosted
- 2 garlic cloves, roughly chopped
- 1/2 cup nutritional yeast
- 2 tablespoons chopped toasted walnuts
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
- 1 (12 ounce) package dried fettuccine
- red pepper flakes, optional
Method
Step 1
Preheat oven to 400˚ F. Place cherry tomatoes on a baking sheet and drizzle lightly with olive oil. Season with salt and pepper. Roast for 15 to 20 minutes, until tomatoes are soft. Set aside.
Step 2
Place peas, garlic, nutritional yeast, walnuts, salt, and pepper into the bowl of a food processor. Mix until combined, stopping once to scrape down sides of bowl.
Step 3
With the machine running, slowly drizzle in olive oil. Transfer mixture into large sauté pan.
Step 4
Cook fettuccine following instructions on box. Reserve roughly two cups of pasta water and drain fettuccine. Transfer noodles to sauté pan with pesto.
Step 5
Over low heat, toss noodles with pesto, and as much reserved pasta water as needed to create a creamy sauce. (Sauce will thicken later in the refrigerator, so be liberal with the pasta water.) Add roasted tomatoes and toss. If using, add pinch of red pepper flakes. Season with additional salt and pepper if necessary. Serve immediately.