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Fettuccine with Caramelized Onions, Greens and Vegan Feta
5 from 24 votes

Fettuccine with Caramelized Onions, Greens and Vegan Feta

This recipe features fettuccine pasta tossed with caramelized onions, sautéed greens, and a homemade vegan feta made from almond flour and seasonings. The dish balances savory caramelized sweetness with herbaceous greens and tangy dairy-free cheese, offering a textured, flavorful pasta option with a blend of gentle heat and herbs.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4
Calories: 563 kcal
Course: Main Course
Cuisine: Italian, Vegan, gluten-free

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

    Cup of Yum
  1. Make the feta: Add all the dry ingredients to a bowl (almond flour to onion powder) and mix well.
  2. 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.
  3. Cook the fettuccine according to instruction on the package, drain, rinse with cold water and set aside.
  4. 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.
  5. Add greens, oregano and red pepper flakes and olive oil and mix in. Cook until wilted.
  6. 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. 
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 563

% 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.