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!

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.

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.

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!

Spinach and Fennel Fettuccine with Roasted Tomatoes (Vegan)

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!

• Prep Time: 5
• Cook Time: 25
• Total Time: 30
• Yield: 6 1x

Ingredients

• 16 ounces (1-pound) fettuccine, or gluten free fettuccine (or other long noodles)
• 3/4 cup reserved pasta water*
• 4 tablespoons unsalted vegetable broth, divided
• 16 ounces cherry/grape tomatoes, halved
• 1/4 cup finely chopped shallot (about 1 medium shallot)
• 4 garlic cloves, minced (I use this zester to mince)
• 1 medium fennel bulb, use white parts only, sliced into small vertical strips (about 2 cups chopped)
• 1/2 cup (organic/vegan) Chardonnay or dry wine
• 2 tablespoons vegan butter, optional
• 2 cups packed fresh baby spinach
• 1/2 teaspoon ground sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper
• 2 tablespoons fresh lemon juice
• 1/4 cup nutritional yeast

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.