How can I adjust the thickness of the black pepper sauce?

You can control the sauce thickness by cooking it for 7 minutes for a runnier consistency or up to 10 minutes for a thicker sauce, keeping in mind it will continue to thicken slightly once the pasta is added.

What gives this vegan black pepper sauce its unique flavor?

The sauce gets its unique depth from a combination of freshly ground black pepper, savory nutritional yeast, and the bright, tangy notes of lemon juice and red wine vinegar, all built on a creamy plant-based roux.

Why do I need to rinse the fettuccine with cold water after cooking?

Rinsing the cooked fettuccine with cold water after draining helps to prevent the pasta from sticking together, ensuring a better texture when mixed with the sauce.

What type of plant-based milk is best for this recipe?

The recipe calls for unflavored plant-based milk of your choice. Opt for a neutral-tasting milk like soy, oat, or almond to ensure it doesn't overpower the black pepper sauce.

How should I store leftover Fettuccine in Black Pepper Sauce?

Store any leftover fettuccine in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of plant-based milk or water if needed to loosen the sauce.

4 years ago

Fettuccine in Black Pepper Sauce
[Vegan]

LR By: Llyod Rose

Author Bio

Pack a punch of flavor into your weeknight meals with Lloyd Rose, founder of Plantcrazii.... Read More

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Close-up of creamy vegan fettuccine in a rich black pepper sauce, garnished with fresh chopped Italian parsley, served in a shallow bowl.

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Fettuccine in Black Pepper Sauce [Vegan]

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Are you ready to have a new dinner dish in a steady rotation? Want to hear, “Thank you so much!” every time you make this recipe for a friend or loved one? That’s what you’re going to get with this black pepper pasta. I say this with total confidence because... Read More

Ingredients You Need for Fettuccine in Black Pepper Sauce [Vegan]

16 oz (454 g) fettuccine
1/4 cup (64 g) plant-based butter
1/4 cup(31 g) all-purpose flour
2 cups (480 ml) unflavored plant-based milk of your choice
1/4 teaspoon celery salt
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon extra-virgin olive oil
2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) red wine vinegar
2 tablespoons (30 ml) water
1 teaspoon freshly ground black pepper, plus more to taste
1 tablespoons (5 g) nutritional yeast
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup(15 g) finely chopped Italian parsley

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How to Prepare Fettuccine in Black Pepper Sauce [Vegan]

Bring a large pot of salted water to a boil. Add the fettuccine, and cook it for 1 minute less than the time listed on the package. Before draining, ladle out 1 cup (240 ml) of the starchy pasta water and set it aside. Drain the pasta, then rinse it with cold water to prevent it from sticking together and set it aside.
Meanwhile, in a large skillet, melt the plant-based butter over medium-low heat. Whisk in the flour until there are no clumps. Reduce the heat to medium, then whisk in the milk until it is entirely combined in the roux and there are no lumps.
To the skillet, add the celery salt, kosher salt, olive oil, lemon juice, red wine vinegar, water, black pepper, nutritional yeast, onion powder and garlic powder. Cook for 7 to 10 minutes—7 minutes if you like your pasta sauce runny, 10 minutes if you prefer a thicker sauce for your pasta. (Keep in mind it will thicken a bit more once the pasta is added.)
Gently mix in the cooked fettuccine until it is entirely coated with the sauce. Let it cook for 1 minute more, then turn off the heat, and season with additional salt and pepper to taste. Stir in the parsley, or use it to garnish the top of the pasta for each serving.