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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
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.
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
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 dried oregano
- 1/2 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 salt
- 2 tsp nutritional yeast
- 1/4 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 small clove of garlic minced or crushed
- 2-3 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey richa, thanks for sharing this amazing recipe with us. I can’t wait to try this. I
my pleasure – enjoy.
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!
awesome
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!
awesome
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).
yay! thats awesome!!
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?
you can bake it on top of the lasagna, just mix and drop on top