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Homemade Basil Fettuccine
[Vegan]

Author Bio

Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious... Read More

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Basil
Pasta

Homemade Basil Fettuccine [Vegan]

Dairy Free

Vegan

Homemade pasta has a softer, chewier than the dry pasta bought in a store. If you've never made your own, then this is the place to start. This comforting dish is the perfect Sunday night dinner.

Ingredients You Need for Homemade Basil Fettuccine [Vegan]

For the Pasta:

2 cups all-purpose flour
1/2 cup warm water
1 teaspoon olive oil
1/3 cup finely chopped fresh basil leaves

For the Sauce:

1 tablespoon olive oil
2 cloves garlic, finely chopped
1/4 of a red onion, diced
1 teaspoon rosemary
1 teaspoon thyme
2-3 teaspoons crushed red pepper
2/3 cup chopped fresh basil
1 28-ounce can of crushed tomatoes
2-4 teaspoons salt, to taste

For the Roasted Vegetables:

1 zucchini, sliced
1 bell pepper, seeded
1 teaspoon olive oil

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How to Prepare Homemade Basil Fettuccine [Vegan]

Preheat oven to 350°F and line a baking sheet with parchment paper.
Place flour in a bowl and make a well. Add the remaining ingredients in the well.
Combine all of the pasta ingredients with your hands until the mixture begins to stick together. Add more water if it's still crumbly.
Turn the dough out onto a flat surface and knead for 5-7 minutes, until the dough comes together.
Shape the dough into a log and roll it into a warm, damp towel. Set aside to rest for at least 25 minutes.
Meanwhile, start your sauce. In a deep pot, heat olive oil, garlic, onion, rosemary, thyme, and crushed red pepper. When the mixture sizzles and the onion becomes translucent, add the basil.
Once basil is wilted and fragrant, add the canned tomatoes. Allow the sauce to bubble for 5-10 minutes, stirring occasionally. Add salt to taste.
For roasted vegetables, toss all ingredients together and bake on prepared baking sheet in preheated oven. Cook for 30-40 minutes.
Once your pasta has rested, roll it onto a well-floured surface until it is about 1/4-inch thick. Using a pizza cutter, slice the pasta into fettuccine-style noodles and hang on a pasta rack for about 15 minutes.
Set a pot of water to boil and cook pasta in batches for about 2-3 minutes each.
Drain and toss with roasted vegetables. Serve.

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