Tomato, basil, and vegan Parmesan meld beautifully in this kid-friendly dish. If serving six people, prepare twelve ounces of dried pasta; if serving eight, make one pound (the sauce recipe can easily accommodate the latter). I use cheese from the brand GO Veggie!
SERVES 6 TO 8
INGREDIENTS
- Kosher salt
- 12-16 ounces dried whole-wheat fettuccine
- 2 tablespoons olive oil
- 3 tablespoons white whole-wheat flour
- 3 cups plain unsweetened cashew milk
- 12 fresh basil leaves, plus more for garnish
- 1 cup shredded vegan mozzarella cheese
- 1/4 cup plus 2 tablespoons canned diced fire-roasted tomatoes, drained
- 1/4 cup plus 2 tablespoons diced seeded fresh tomato (about 1)
- 1/4 cup grated vegan Parmesan cheese
- 4 grinds black pepper
INSTRUCTIONS
- Bring a medium-large saucepan two-thirds full of water to a boil, add salt, and cook the pasta according to package directions. Drain and pour into a large serving bowl, then cover to keep warm.
- Heat the olive oil in a medium saucepan over medium heat, then stir in the flour and cook for about 30 seconds.
- Add the cashew milk and 12 basil leaves, and bring to a boil over medium-high heat. Cook, stirring, until the sauce is very smooth and just barely coats the back of a spoon, about 3 minutes. Strain the sauce into a bowl and pour it back into the pot.
- Whisk in the vegan mozzarella, fire-roasted tomatoes, fresh tomatoes, vegan Parmesan, and black pepper.
- Pour the sauce over the pasta in the serving bowl and toss with tongs until the pasta is evenly coated. Garnish with fresh basil leaves and serve immediately.
- Alternatively, to make a casserole-like dish, use 3 cups of dried whole-wheat elbow macaroni instead of fettuccine, and bake in a greased 13 x 9-inch baking dish at 375 degrees F for about 20 minutes until the edges are slightly crisp.
