This fettuccine recipe is so creamy , you'll be back for seconds! Hannah_Chia makes the garlicky sauce using So Delicious Dairy Free Unsweetened Organic Almond Milk with Cashew and cooks the pasta directly in the liquid where the pasta starches help make the sauce so creamy. Add some roasted tomatoes, your favorite herbs and you have yourself a hearty and delicious pasta dinner!
- 2 cups grape tomatoes
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 5 coves garlic, chopped
- 2 cups low-sodium chicken broth
- 1 1/ 2 cups So Delicious Dairy Free Organic Unsweetened Almond Milk with Cashew
- 1 tablespoon white miso paste
- 2 tablespoons nutritional yeast
- 3/ 4 teaspoon salt
- 8 ounces dry fettuccine
- Juice of 1/2 a lemon
- Vegan Parmesan, for topping
- Basil, for topping
To roast tomatoes, preheat the oven to 400˚F, and toss the cherry tomatoes with a bit of olive oil on a sheet pan. Sprinkle generously with salt and pepper, spread in an even layer, and roast for 15-20 minutes until soft.
In the meantime, heat olive oil in a large saucepan over medium heat (pick a pan that's wide enough to fit the pasta). Add in minced garlic and shallot, sautéing for 2-3 minutes until fragrant and translucent.
Pour the vegetable broth and almond milk into the pan, then add salt, nutritional yeast, and miso paste and stir until incorporated. Add in the dry pasta, and gently mix and submerge until it is softened in the liquid.
Bring to a boil and let simmer for 20-25 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan. When the sauce has thickened and the pasta is cooked to your liking, remove from heat and stir in lemon juice.
Taste and adjust seasoning, adding more salt and pepper as needed. Serve immediately, topped with vegan parmesan, the roasted cherry tomatoes, and fresh herbs as garnish. Will keep for 3-5 days in the fridge in an airtight container.