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Fresh Fettuccine with Roasted Rosemary Vegetables

Sharon Palmer

This vegan recipe for Fresh Fettuccine with Roasted Rosemary Vegetables is inspired by hand-crafted fresh pasta. When you go to all of the trouble to make homemade pasta, it’s good to let the natural flavors of that pasta shine through in a simple preparation style. 

Fresh Fettuccine with Roasted Rosemary Vegetables

Fresh Fettuccine with Roasted Rosemary Vegetables

I love bringing out my pasta maker for special occasions, and this is a great recipe to really showcase a fabulous bath of freshly made fettuccine. However, you can also buy fresh pasta in the supermarket and use this recipe to highlight that pasta. And, there’s nothing wrong with using a really good dried pasta, too! The sky is the limit for this simple roasted vegetable fettuccine recipe, filled with the flavor and aroma of rosemary. Check out my step-by-step guide for making home-made vegan pasta here.

Fresh Fettuccine with Roasted Rosemary Vegetables

Fresh Fettuccine with Roasted Rosemary Vegetables

Fresh Fettuccine with Roasted Rosemary Vegetables

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Fresh Fettuccine with Roasted Rosemary Vegetables (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes (not including making pasta)
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Turn to this simple, aromatic roasted vegetable medley to top good, fresh pasta for a 100% plant-based, rustic dish that will satisfy.


Scale

Ingredients

Roasted Vegetables:

  • 1 medium onion, sliced
  • 1 small head cauliflower, cut into florets
  • 2 small summer squash, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons fresh rosemary, chopped (or 1 teaspoon dried)

Pasta:

  • 1 pound fresh vegan fettuccine pasta, store-bought or home-made*
  • 1 teaspoon extra virgin olive oil

Garnish:


Instructions

  1. Preheat oven to 400F.
  2. Arrange sliced onion, cauliflower florets, and summer squash in a baking sheet.
  3.  Drizzle with olive oil and vinegar, and season with rosemary, black pepper, and salt (optional).
  4. Place in top rack of oven and roast for 20 minutes.
  5. About 10 minutes before the vegetables are done, fill a large pot with water, cover it, and bring to a boil. Add 1 teaspoon olive oil and the pasta, cooking for 2-4 minutes until al dente. Remove from heat and drain water.
  6. Serve the pasta in individual pasta bowls, by dishing up one-fourth of the pasta per portion, topping it with one-fourth of the vegetables, 4 olives, and 1 tablespoon cashew parmesan (learn how to make this here).
  7. Serve pasta on a platter or individual pasta bowls. Top with roasted vegetables.

Notes

*May substitute fresh pasta for 10 ounces dried pasta in step 5, cooking according to package directions.

  • Category: Entree
  • Cuisine: Italian, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 343
  • Sugar: 5 g
  • Sodium: 190 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Carbohydrates: 44 g
  • Fiber: 7 g
  • Protein: 11 g

Keywords: vegan fettuccini, easy fettuccini, homemade fettuccini

For other plant-based pasta recipes, check out my favorites:

Mushroom Bomb Lentil Pasta
Fresh Cranberry Beans with Pasta and Greens
Pasta with Marinara and Roasted Vegetables
Lentil Walnut Bolognese with Spaghetti

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