Vegan Tomato Basil Fettuccine Recipe By Tasty

VEGAN TOMATO BASIL FETTUCCINE RECIPE BY TASTY

Steps:

• Bring 4 quarts of water to a boil. When boiling, add 1 tbsp of salt and cook fettuccine for 12 minutes, or according to the package directions.
• In a wide skillet, heat olive oil over medium-high heat until the oil is shimmering. Add onion, garlic, and red pepper flakes and cook for 3 to 5 minutes or until the onions are tender.
• Add flour and stir until combined. Add the tomatoes and the salt and cook over medium-high heat, stirring occasionally, until the sauce has thickened and some liquid has evaporated, about 8 minutes.
• Drain the fettuccine and toss it with the sauce and fresh basil. Test for seasoning, and add salt and pepper as needed until sauce is adequately seasoned.
• Plate and serve.
• Enjoy!

VEGAN PESTO PASTA RECIPE BY TASTY

Steps:

• Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
• Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
• Boil salted water and cook spaghetti according to packaging instructions.
• When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
• Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
• Enjoy!

TOMATO BASIL FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.

SUPER QUICK TOMATO BASIL CREAM PASTA (VEGAN!!)

Steps:

• Put a large pot of salted water on to boil.
• Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.
• Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
• If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.

CREAMY BASIL AND SUN-DRIED TOMATO VEGAN PASTA

Steps:

• Cook pasta.
• While pasta is cooking, blend tomatoes, tofu, garlic, basil, and salt in a food processor or blender until smooth.
• Set aside.
• When pasta is almost done, add broccoli to pasta water and cook for an additional 3 minutes.
• Drain and return pasta/broccoli to pot.
• Add sauce and toss well.
• Serve immediately.