• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » soy free

    Fettuccine with Caramelized Onions, Greens and Vegan Feta

    Published: Jan 26, 2018 · Modified: Feb 19, 2018 by Richa 27 Comments

    Jump to Recipe   Print Recipe

    Fettuccine with Caramelized Onions, Greens and Vegan Feta – ish cheese. Easy Weeknight meal. Make the cheese ahead, then the dish is 1 Pot and 30 minutes. No soaking, blending or straining needed for the cheese! Vegan, can be Gluten-free, Soy-free

    Fettuccine with Caramelized Onions, Greens and Vegan Feta - ish cheese. Easy Weeknight meal. No soaking, blending or straining needed for the cheese! Make the cheese ahead, then the pasta is 1 Pot and 30 minutes. #Vegan, can be Gluten-free, Soy-free #veganricha | VeganRicha.com

    Sometimes the simplest of meals leave a lasting memory. This pasta was one of those. I remembered a kale and feta pasta from some browsing some time ago, and I had to make a vegan version.  This simple almond cheese, adapted from my everything bagel cheese ball, is super quick and versatile and we’ve been adding it to pizzas as pastas. It works wonderfully as a feta sub here. It takes 5 minutes to mix up then bake, Meanwhile prep the greens, onions, caramelize the onion, boil the pasta. The cheese gets done just in time to be added to the pasta mix. Meal ready in 40 minutes!

    Adjust the flavor for tang to preference and bake the almond cheese. Caramelize the onion and cook the greens. Fold in herbs, pepper flakes some of the almond cheese with the Fettuccine and done. Make the cheese ahead, then the dish is 1 Pot and 30 minutes. Easily gluten-free with gluten-free pasta. We’ve been whipping up variations of this amazing meal this month with different herbs, added sundried tomato, other herbs and flavors it the cheese (some chipotle goes so well too). Satiating and Delicious! Let me know if you make it.

    Fettuccine with Caramelized Onions, Greens and Vegan Feta - ish cheese. Easy Weeknight meal. Make the cheese ahead, then the dish is 1 Pot and 30 minutes. #Vegan, can be Gluten-free, Soy-free #veganricha | VeganRicha.com


    Fettuccine with Caramelized Onions, Greens and Vegan Feta - ish cheese. Easy Weeknight meal. No soaking, blending or straining needed for the cheese! Make the cheese ahead, then the dish is 1 Pot and 30 minutes. #Vegan, can be Gluten-free, Soy-free #veganricha | VeganRicha.com

    More Pasta from the blog

    • Fettuccine Alfredo with mushrooms, GF option
    • Garlic Sauce with Cajun Cauliflower GF option
    • Fajita Pasta with Taco Spiced Veggies and Chickpeas. GF option
    • Pesto Spaghetti with chickpea “meatballs”.
    • Roasted Red pepper Sauce Pasta with black pepper chickpeas
    • Garlicky Korean Mac

    The sweetness and flavor from the caramelized, light base of the pasta with cheese, olive oil, onion and greens, make this a wonderful meal meal. 

    Fettuccine with Caramelized Onions, Greens and Vegan Feta - ish cheese. Easy Weeknight meal. Make the cheese ahead, then the dish is 1 Pot and 30 minutes. #Vegan, can be Gluten-free, Soy-free #veganricha | VeganRicha.com Fettuccine with Caramelized Onions, Greens and Vegan Feta - ish cheese. Easy Weeknight meal. Make the cheese ahead, then the dish is 1 Pot and 30 minutes. #Vegan, can be Gluten-free, Soy-free #veganricha | VeganRicha.com

    Fettuccine with Caramelized Onions, Greens and Vegan Feta - ish cheese. Easy Weeknight meal. Make the cheese ahead, then the dish is 1 Pot and 30 minutes. #Vegan, can be Gluten-free, Soy-free #veganricha | VeganRicha.com     Fettuccine with Caramelized Onions, Greens and Vegan Feta - ish cheese. Easy Weeknight meal. Make the cheese ahead, then the dish is 1 Pot and 30 minutes. #Vegan, can be Gluten-free, Soy-free #veganricha | VeganRicha.com

    Fettuccine with Caramelized Onions, Greens and Vegan Feta - ish cheese. Easy Weeknight meal. Make the cheese ahead, then the dish is 1 Pot and 30 minutes. #Vegan, can be Gluten-free, Soy-free #veganricha | VeganRicha.com
    Print Recipe
    5 from 8 votes

    Fettuccine with Caramelized Onions, Greens and Vegan Feta

    Fettuccine with Caramelized Onions, Greens and Vegan Feta - ish cheese. Easy Weeknight meal. Make the cheese ahead, then the dish is 1 Pot and 30 minutes. Vegan, can be Gluten-free, Soy-free
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Main Course
    Cuisine: Gluten-free, Italian, Pasta, Vegan
    Servings: 4
    Calories: 563kcal
    Author: Vegan Richa

    Ingredients

    • 10 to 12 oz fettuccine
    • 4 cloves of garlic minced
    • 1 tsp oil
    • 1 small onion , thinly sliced
    • 3 to 4 cups greens such as spinach chard, baby kale or a combination
    • 1/2 tsp (0.5 tsp) dried oregano
    • 1/2 tsp (0.5 tsp) red pepper flakes , less for less heat
    • 2 tsp extra virgin olive oil
    • black pepper to taste

    Vegan Feta:

    • 1 cup almond flour , super fine if possible
    • 1/2 tsp (0.5 tsp) salt
    • 2 tsp nutritional yeast
    • 1/4 tsp (0.25 tsp) dried thyme
    • 1/4 tsp (0.25 tsp) garlic powder
    • 1/4 tsp (0.25 tsp) onion powder
    • 1 small clove of garlic minced or crushed
    • 2-3 tsp (3 tsp) lime juice
    • 1 tbsp unsweetened non dairy yogurt or use water starting with 2 tsp
    • 2 tsp extra virgin olive oil
    • 1/2 to 1 tsp miso white mellow miso or use chickpea miso to make soyfree

    Instructions

    • Make the feta: Add all the dry ingredients to a bowl (almond flour to onion powder) and mix well.
    • Add the rest of the ingredients and mix well. Get your hands in there to press and knead into a dough. Taste and add more lime juice if needed. If the mixture is too crumbly, add a few drops of water at a time and press and knead then shape into a flat ball. Bake at 210 degrees F (100 C) for 30 mins. Chop into small pieces. Can be made ahead by upto 2 days, store refrigerated in closed container.
    • Cook the fettuccine according to instruction on the package, drain, rinse with cold water and set aside.
    • Meanwhile, heat oil in a skillet over medium heat. Add onions, a good pinch of salt and sugar and cook until golden. 6 to 8 mins. Stir occasionally. Add garlic and mix in and cook for 2 minute.
    • Add greens, oregano and red pepper flakes and olive oil and mix in. Cook until wilted.
    • Add the cooked pasta, salt, half of the cheese pieces and mix in. Add a good dash of black pepper. Taste and adjust flavor and salt. Add some lemon for additional tang. Add pasta water as needed to moisten the pasta, Cook for a minute to heat the pasta through. If the mixture is sticking, deglaze with a tbsp or so of water. 
    • Plate the pasta and add some more of the cheese pieces per serving. Some extra virgin olive oil if you wish. Some pepper flakes for heat and fresh seasonal herbs. And watch it disappear!

    Notes

    Nutrition is 1 of 4 serves

    Nutrition

    Nutrition Facts
    Fettuccine with Caramelized Onions, Greens and Vegan Feta
    Amount Per Serving
    Calories 563 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 2g13%
    Sodium 398mg17%
    Potassium 447mg13%
    Carbohydrates 72g24%
    Fiber 7g29%
    Sugar 3g3%
    Protein 19.3g39%
    Vitamin A 2940IU59%
    Vitamin C 12.5mg15%
    Calcium 130mg13%
    Iron 3.8mg21%
    * Percent Daily Values are based on a 2000 calorie diet.

    Fettuccine with Caramelized Onions, Greens and Vegan Feta - ish cheese. Easy Weeknight meal. Make the cheese ahead, then the dish is 1 Pot and 30 minutes. #Vegan, can be Gluten-free, Soy-free #veganricha | VeganRicha.com

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Vegan Gluten free Banana Bread. Grain-free Carrot Banana Bread
    Vegan Taco Salad Bowl with Carrot Walnut Taco “Meat” »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Baking courses

      September 10, 2020 at 4:44 am

      Hey richa, thanks for sharing this amazing recipe with us. I can’t wait to try this. I

      Reply
      • Vegan Richa Support

        September 11, 2020 at 9:25 am

        my pleasure – enjoy.

        Reply
    2. Ellen

      February 16, 2020 at 9:40 am

      5 stars
      These cheese crumbles are SO GOOD, I wanted to eat them all before the pasta was ready! This is the best new recipe I have tried lately. A keeper! I will definitely make this over and over again!

      Reply
      • Richa

        February 16, 2020 at 11:52 am

        awesome

        Reply
    3. Ann

      January 04, 2020 at 9:51 am

      5 stars
      I didn’t have enough spinach or kale, so I used half spinach and half broccoli. I also left out the oil. It was a fabulous meal. I really liked the almond flour crumbles. I made them with fresh limes. So good!

      Reply
      • Richa

        January 04, 2020 at 12:11 pm

        awesome

        Reply
    4. Jenny

      March 18, 2019 at 5:55 am

      5 stars
      HOORAY! My picky teenagers ate BABY KALE!!! This recipe was so DELICIOUS! My sons never eat greens, but I chopped the baby kale into bits so small that they couldn’t be bothered to pick them out. The were just focused on EATING EVERY SINGLE BITE of this amazing pasta.
      We LOVED the vegan feta so much that I will be making it to keep in the fridge as a staple to have for all kinds of meals (I’m thinking of a roasted veggie sandwich with this vegan feta and one of your delicious sauces).

      Reply
      • Richa G

        March 18, 2019 at 11:21 am

        yay! thats awesome!!

        Reply
      • Aisling

        October 12, 2019 at 12:20 am

        Hi Richa, this looks amazing!! I would like to use the feta as a lasagne topping, is it necessary to bake the cheese by itself first or can it be baked on top of the lasagne?

        Reply
        • Richa

          October 12, 2019 at 12:38 am

          you can bake it on top of the lasagna, just mix and drop on top

          Reply
    5. Lana Makarchuk

      December 28, 2018 at 11:10 am

      Can you recommend a substitute for the almond flour?

      Reply
      • Richa

        December 29, 2018 at 1:32 am

        cashew flour if that works for you. For nutfree use my tofu ricotta recipe

        Reply
    6. Darci Hanning

      July 07, 2018 at 6:16 pm

      Can I use water and/or vegetable broth in place of olive oil? We’re oil-free as much as possible…

      Reply
      • Richa

        July 07, 2018 at 9:11 pm

        yes, use broth for the pasta and omit in the feta cheese.

        Reply
    7. Mrs. FancyPanties

      February 08, 2018 at 7:06 pm

      5 stars
      Made this for dinner tonight- delicious! Both my husband and I really enjoyed it. I used Chickpea pasta, which worked pretty well. However, I will go with regular wheat next time. I think it would stick together less (it was still great though- used a little extra olive oil). I’m going to make another wheel of the “cheese” for salads! That was surprisingly easy! Thanks!

      Reply
      • Richa

        February 08, 2018 at 7:44 pm

        Thats awesome! yes that cheese is so easy and delicious.

        Reply
    8. Culinary Course in Mumbai

      February 05, 2018 at 2:38 am

      5 stars
      Thanks for sharing this recipe!

      Reply
    9. Priya

      February 04, 2018 at 5:50 am

      namstey richaji,
      I am not a first-time visitor here. I regularly follow your recipes and tried to replicate them. I am a newbie blogger as well. I tried your penne with cajun cauliflower recipe. It was just delicious. we do not make pastas on regular basis but I enjoy to try different varities. That recipe was out of the world :). my husband loves it totally.
      I am your fan and you are truly an inspiration for me. I just want to say THANK YOU for inspiring me…

      god bless you..

      Reply
      • Richa

        February 04, 2018 at 10:36 am

        Thats awesome/ so glad your tried it. Good luck with your blog! it looks great.

        Reply
    10. tracy

      January 30, 2018 at 6:50 pm

      Thank you for this really beautiful recipe, i’m eating the butter tofu leftovers (delicious) but this is top of the list to try next. Almost everything I cook now is from one of your cookbooks or your website or youtube site, the more I make the more confidence I have cooking.

      Reply
      • Richa

        January 30, 2018 at 7:25 pm

        Thats amazing Tracy!!❤️❤️

        Reply
    11. Emily

      January 29, 2018 at 10:32 am

      5 stars
      Made this for dinner, So So good! The almond cheese bites are so good on pasta. I added a splash of extra virgin olive oil before serving !

      Reply
      • Richa

        January 29, 2018 at 6:23 pm

        awesome!

        Reply
    12. Nancy

      January 27, 2018 at 9:52 am

      Do you know if a sub for the almond flour would work? I’m allergic to almonds.

      Reply
      • Richa

        January 27, 2018 at 10:55 am

        You can use tofu feta (there are recipes on the web). it will also work with cashew flour (raw cashews pulse in the blender until a meal and use). I havent tried it with sunflower seeds or hemp seeds, they might work. Make a small portion to check

        Reply
    13. SuryaSmiles

      January 26, 2018 at 7:12 pm

      5 stars
      Oooh, I can’t wait to try this!

      Reply
    14. Zayn

      January 26, 2018 at 6:32 am

      5 stars
      wow!!! This looks super yummy.

      http://www.mylifeingreens.com

      Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa