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A plate of fettuccine noodles with roasted tomatoes, spinach and fennel. You can also see a jar with nutritional yeast and a white Corningware dish filled with the remaining pasta in the background.
30 min or less, Gluten Free, Main Dishes, Nut free, Oil free, Under 400 calories, Vegan Recipes

Spinach and Fennel Fettuccine with Roasted Tomatoes (Vegan)

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This Spinach and Fennel Fettuccine with Roasted Tomatoes is filled with fresh flavors from white wine, spinach, fennel, and roasted tomato. And the best part- it’s oil-free and vegan!

A plate of fettuccine noodles, with a closeup on the fork picking up a bite of the pasta, with twirled pasta, wilted spinach and a roasted cherry tomato in one bite.

1. Cook your pasta.

First, set your broiler to high heat.

Next, prepare the fettuccine noodles according to the package directions, to al dente, making sure to reserve 1 cup water. Drain, rinse and set aside.

2. Broil the tomatoes.

Meanwhile, place the tomatoes, cut sides up, on a baking sheet covered in parchment paper. Note: contrary to many recipes, you technically don’t need any oil or liquid to roast the tomatoes, but make sure you use parchment paper or they may stick to the pan.

Sprinkle the tomatoes with salt and pepper, and broil on high for 7-9 minutes until just starting to brown and wilt, checking occasionally so they don’t burn.

A baking sheet covered in parchment paper and halved cherry tomatoes, broiled until just starting to brown.

3. Make the sauce/veggies.

Add 2 tablespoons of unsalted vegetable broth to a (non-stick) Dutch oven or large pot (large enough to hold all ingredients plus the cooked pasta) and heat over medium heat. Add the shallots and garlic and cook for 2 minutes, stirring. 

Add the remaining 2 tablespoons vegetable broth and the sliced fennel. Increase heat to medium-high, and cook for 4-5 minutes, stirring occasionally. 

Reduce heat to medium, add 3/4 cup reserved water, 1/2 cup Chardonnay, 2 tablespoons vegan butter (optional) and the spinach leaves. Add the 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon red pepper and stir. Simmer for 5 minutes, stirring occasionally.

Remove from heat and add the nutritional yeast, lemon juice and cooked pasta. Toss to combine. Remove from heat.

4. Serve!

To each bowl, add a large scoop of pasta and top with a handful of roasted tomatoes. Add salt and pepper (or add additional lemon juice) to taste. 

This dish is best served immediately. You can keep in an airtight container in the fridge for 2-3 days. If eating leftovers, I recommend heating first, then adding some fresh lemon juice before serving.

A high angle shot of a white plate of fettuccine covered with roasted tomatoes, wilted spinach and sliced fennel. You can also see a jar of nutritional yeast on the side.

Check out my other healthy pasta recipes!

And if you try this recipe, please let me know! Leave a comment, rate it, and tag a photo #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

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Spinach and Fennel Fettuccine with Roasted Tomatoes (Vegan)

A plate of fettuccine noodles with roasted tomatoes, spinach and fennel. You can also see a jar with nutritional yeast and a white Corningware dish filled with the remaining pasta in the background.

This Spinach and Fennel Fettuccine with Roasted Tomatoes is filled with fresh flavors from white wine, spinach, fennel, and roasted tomato. And the best part- it’s oil-free and vegan!

Scale

Ingredients

Instructions

  1. Set broiler to high heat.
  2. Cook fettuccine according to package directions, to al dente, and drain, *reserving 1 cup water. Drain, rinse and set aside.
  3. Meanwhile, place the cherry tomatoes, cut sides up. on a baking sheet, covered in parchment paper. Note: contrary to many recipes, you technically don’t need any oil or liquid to roast the tomatoes, but make sure you use the parchment paper or they may stick to the pan.  Sprinkle the tomatoes with salt and pepper, and broil on high for 7-9 minutes until just starting to brown and wilt, checking occasionally so they don’t burn.
  4. Add 2 tablespoons unsalted vegetable broth to a (non-stick) Dutch oven or large pot (large enough to hold all ingredients plus the cooked pasta) and heat over medium heat. Add shallots and garlic and cook for 2 minutes, stirring. 
  5. Add remaining 2 tablespoons vegetable broth and sliced fennel. Increase heat to medium-high, and cook for 4-5 minutes, stirring occasionally.
  6. Reduce heat to medium, add 3/4 cup reserved water, 1/2 cup Chardonnay, 2 tablespoons vegan butter (optional), and spinach leaves. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon red pepper and stir. Simmer for 5 minutes, stirring occasionally.
  7. Remove from heat and add 1/4 cup nutritional yeast, 2 tablespoons lemon juice, and cooked pasta. Toss to combine. Remove from heat.
  8. To each bowl, add a scoop of pasta. Top with a handful of roasted tomatoes. Add salt and pepper (or additional lemon juice) to taste. Best served immediately. Otherwise, you can keep in an airtight container in the fridge for 2-3 days. Note: If you are not eating this immediately- I recommend after heating, to add some fresh lemon juice to the noodles before serving, to refresh the flavor.

Nutrition

  • Serving Size: 1 1/2 cups

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

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