Fettuccine with Caramelized Onions, Greens and Vegan Feta
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
563 kcal
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Course
Main Course
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Cuisine
Italian, Vegan, gluten-free
Fettuccine with Caramelized Onions, Greens and Vegan Feta
Description
Fettuccine with Caramelized Onions, Greens and Vegan Feta combines classic pasta with a rich medley of sautéed vegetables and a plant-based cheese substitute. The vegan feta is prepared by mixing almond flour, salt, nutritional yeast, and spices, then kneaded with lime juice, non-dairy yogurt, olive oil, and miso paste into a dough. This dough is baked at a low temperature to firm up before being chopped into small pieces. The cheese can be made up to two days ahead and refrigerated.
In the main dish, thinly sliced onions are cooked with a pinch of salt and sugar until golden and softened, then mixed with minced garlic. Fresh greens like chard or baby kale are added along with oregano and red pepper flakes for mild spiciness, cooking until wilted. The drained fettuccine is then combined with the vegetable mixture and half of the vegan feta, tossed with olive oil and seasoned with black pepper.
This vegan pasta offers savory layers of flavor, from the sweetness of the caramelized onions to the slight heat of pepper flakes, complemented by the creamy texture of the almond-based feta. It is suitable as a main course serving about four portions.
Ingredients
- 10 to 12 oz Fettuccine pasta
- 4 cloves garlic minced
- 1 tsp neutral cooking oil generic cooking oil
- 1 onion thinly sliced, small
- 3 to 4 cups greens chard, baby kale or a combination, such as spinach
- 1/2 tsp oregano dried
- 1/2 tsp red pepper flakes , less for less heat
- 2 tsp extra virgin olive oil
- black pepper to taste
Vegan Feta:
- 1 cup almond flour , super fine if possible
- 1/2 tsp salt
- 2 tsp nutritional yeast
- 1/4 tsp thyme dried
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 small clove garlic minced or crushed
- 2-3 tsp lime juice
- 1 tbsp Non-Dairy yogurt unsweetened; or use water starting with 2 tsp
- 2 tsp extra virgin olive oil
- 1/2 to 1 tsp miso paste white mellow miso or use chickpea miso to make soyfree
Instructions
- Make the feta: Add all the dry ingredients to a bowl (almond flour to onion powder) and mix well.
- Add the rest of the ingredients and mix well. Get your hands in there to press and knead into a dough. Taste and add more lime juice if needed. If the mixture is too crumbly, add a few drops of water at a time and press and knead then shape into a flat ball. Bake at 210 degrees F (100 C) for 30 mins. Chop into small pieces. Can be made ahead by upto 2 days, store refrigerated in closed container.
- Cook the fettuccine according to instruction on the package, drain, rinse with cold water and set aside.
- Meanwhile, heat oil in a skillet over medium heat. Add onions, a good pinch of salt and sugar and cook until golden. 6 to 8 mins. Stir occasionally. Add garlic and mix in and cook for 2 minute.
- Add greens, oregano and red pepper flakes and olive oil and mix in. Cook until wilted.
- Add the cooked pasta, salt, half of the cheese pieces and mix in. Add a good dash of black pepper. Taste and adjust flavor and salt. Add some lemon for additional tang. Add pasta water as needed to moisten the pasta, Cook for a minute to heat the pasta through. If the mixture is sticking, deglaze with a tbsp or so of water.
- Plate the pasta and add some more of the cheese pieces per serving. Some extra virgin olive oil if you wish. Some pepper flakes for heat and fresh seasonal herbs. And watch it disappear!
Notes
- This recipe yields approximately four servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 72g | 24% |
| Protein | 19.3g | 39% |
| Fat | 23g | 35% |
| Saturated Fat | 2g | 10% |
| Sodium | 398mg | 17% |
| Potassium | 447mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 2940IU | 59% |
| Vitamin C | 12.5mg | 14% |
| Calcium | 130mg | 13% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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