• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Food & Story
  • All Recipes
    • Mains
    • Soups
  • Gluten Free
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • עבריתעברית

Vegan Fettuccine In Pistachio Sauce

2022-08-19

Jump To Recipe Print Recipe

In the savory section, we have a considerable collection of pistachio recipes such as the most delicious kebab in the world, gluten-free Moroccan cigars, pasta shells stuffed with pistachios in vegan blue cheese sauce, and broccoli quiche with pistachios.

In my opinion, the collection would not be complete without pasta in a rich pistachio sauce.

And which pasta is the most suitable to join this wonderful sauce? Fettuccine or Penne Rigatoni! Both will absorb this pistachio sauce well and make it super delicious.

Preparation is easy:

Fry onion and a touch of garlic, add roasted pistachio butter, almond milk, and spices, and mix well, cook until the sauce thickens. Add steamed carrot sticks, fettuccine, or penne rigatoni and mix well. Sprinkle roasted and chopped pistachios and grated vegan parmesan, and serve.

Makes four generous portions for starving people or six medium portions for mild hunger😋❣️

Enjoy, and let me know how it turned out😋

Fettuccine In Pistachio Sauce
Fry onion and a touch of garlic, add roasted pistachio butter, almond milk, and spices, and mix well, cook until the sauce thickens. Add steamed carrot sticks, fettuccine, or penne rigatoni and mix well. Sprinkle roasted and chopped pistachios and grated vegan parmesan, and serve.
Makes four generous portions for starving people or six medium portions for mild hunger😋❣️
PRINT REVIEW Pinterest
Servings 4
EQUIPMENT
Multi-Tasking Spoon Spatula
garilc, ginger, zest, cheese grater OXO
Prevent your screen from going dark
Metric – US Customary
Ingredients
 
 
Makes Four to Six Servings
  • 500 gram fettuccine or penne rigatoni
Carrot Sticks
  • 200 gram carrot cut into small sticks see the notes for cutting directions
  • 2 Tablespoon oil
  • pinch cardamom, allspice, black pepper, salt
Pistachio Sauce
  • 1 small onion, chopped
  • 1 clove a small clove of garlic, minced
  • ⅓ cup roasted pistachio butter see the notes for a homemade version
  • 2 cups almond milk or soy milk
  • 1 Tablespoon nutritional yeast
  • pinch dried thyme
  • salt, black pepper, chili flakes by taste
For Serving
  • ⅓-¼ cup roasted pistachio, chopped
  • vegan parmesan
Instructions
 
  • Cook the pasta according to the instructions on the package until al dente. Next, strain the liquid into a pot, add a teaspoon of olive oil to the pasta, and mix; This will prevent the pasta from sticking. Finally, place the colander with the pasta on the pot, cover, and keep aside. Meanwhile, prepare the sauce.
Carrot Sticks
  • Heat oil in a pan or wok large enough to contain the pasta comfortably. Add the carrot sticks, salt, black pepper, allspice, and cardamom; Stir-fry for about five minutes on medium heat until the carrot softens and turns golden. Transfer to a bowl and set aside.
Pistachio Sauce
  • Add the chopped onion to the pan and fry until softened.
    Add garlic and fry for a few seconds.
  • Add roasted pistachio butter and milk and mix well. Add nutritional yeast, thyme, salt, black pepper, and chili flakes and mix well.
  • Bring to a boil, lower the heat and cook uncovered for a few minutes until the sauce thickens.
  • Add the carrot sticks; Add the fettuccine gradually* (see note) and mix well.
For Serving
  • Sprinkle with chopped roasted pistachios and grated vegan Parmesan cheese.
Notes
Add the fettuccine to the sauce gradually:
Add about a quarter of the pasta and mix well; add another quarter and mix well; add the rest and mix well. This way, the pasta will absorb the sauce evenly and will not sink to the bottom of the pan.
Here is a convenient way to cut the carrot into sticks:
Slice the carrots alongside using a mandoline with a 1 mm thick cutting disc.
Stack carrot slices on top of each other and cut crosswise into sticks about half a cm wide (0.2-Inch).
Homemade Pistachio Butter:
400 grams (14.28 ounces) peeled pistachio
1/4 tsp salt
Method
Preheat the oven to 190 degrees Celsius (374 F)
Spread the pistachios in one layer on a baking tray.
Roast for about 10 minutes, until the desired degree of roasting is reached. Make sure it doesn’t burn. Mix the pistachios after about five minutes.
Remove from the oven, wait a minute and put in a blender, add the salt
Run the blender for two minutes, and scrape the sides with a spatula. Process again until a smooth cream is obtained.
Transfer to a jar and store in the refrigerator.
Click here to add your own private notes.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory

Filed Under: All Recipes, Italian, Mains Tagged With: non dairy, pasta, pasta with pistachio sauce, penne rigatoni, pistachio butter, pistachio puree, pistachios, plant based fettuccine, vegan fettuccine in pistachio sauce alternative, vegan fettuccine in pistachio sauce avenue, vegan fettuccine in pistachio sauce better, vegan fettuccine in pistachio sauce bon appetit, vegan fettuccine in pistachio sauce easy, vegan fettuccine in pistachio sauce easy recipe, vegan fettuccine in pistachio sauce from italy, vegan fettuccine noodles, vegan fettuccine pasta, vegan fettuccine pasta recipe, vegan pistachio pasta sauce, vegan pistachio sauce, vegan recipes

Previous Post: « Vegan Pistachio Mousse
Next Post: Sweet Potato Buckwheat Quiche VGF »

Reader Interactions

Leave a Reply Cancel reply

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

Recipe Rating




Primary Sidebar

Welcome :)

Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

What you will find in the blog:

Plant based recipes, generally healthy and always delicious, which have been tried and improved to the perfect result. I will share with you a variety of tips, hacks and recommendations along with thoughts, insights and stories .. Read More

Most Popular

Easy Crispy Air Fryer Home Fries Chips

Easy Crispy Air Fryer Home Fries

Vegan Banana Bread

Vegan White Chocolate Recipe

Vegan White Chocolate

Vegan lemon sponge cake, with yogurt and olive oil

Vegan Lemon Cake With Yogurt and Olive Oil

Vegan Pistachio Crunch Recipe

Pistachio Crunch Popsicle Vegan

super creamy vegan vanilla ice cream recipe

Vegan Vanilla Ice Cream Super Creamy

easy recipe restaurant Hummus

Easy Restaurant Hummus

Vegan Meat Patties In Red Wine and Thyme

Sweet Potato and Amaranth Patties, Baked, Vegan and GF

Sweet Potato and Amaranth Patties, Baked, Vegan and GF

microwave eggplant salad recipe

Microwave Baba Ganoush

Vegan figs tart

Vegan Fig Tart

Vegan mango sponge cake easy recipe

Vegan Mango Sponge Cake

More Popular

PayPal Donation

Food & Story Plant Based Recipes
Your Email Address:

Footer

  • Facebook
  • Instagram
  • Pinterest
  • All Recipes
    • Mains
    • Soups
  • Gluten Free
  • About
  • Contact

.Copyright © Food & Story 2022