Creamy One Pot Vegetable Fettuccine
This Creamy One Pot Vegetable Fettuccine is a simple, weeknight-friendly pasta that comes together in under 30 minutes. Mushrooms are dry-roasted first to develop deep flavor, then simmered with shallot, garlic, cherry tomatoes, and spinach in a mix of plant milk and vegetable broth. Nutritional yeast gives the sauce its creamy, savory finish...no cheese needed. It’s an easy, vibrant, and fully plant-based take on classic comfort food that keeps cleanup minimal and flavor high.
Equipment
- Large deep skillet or wide pot
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Tongs or pasta fork
- Ladle (optional, for adding extra broth if needed)
Ingredients
- 12 oz fettuccine dry
- 1 tbsp olive oil
- 8 oz mushrooms sliced
- 1 shallot finely chopped
- 3 garlic cloves minced
- 1 cup cherry tomatoes halved
- 2 cups baby spinach
- 3 cups vegetable broth
- 1 cup unsweetened plant milk almond, oat, or soy
- ¼ cup nutritional yeast
- ¼ cup fresh parsley chopped
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
Instructions
- Heat a large deep skillet or pot over medium heat. Add mushrooms directly to the dry pan and let them cook undisturbed for 3–4 minutes. Once they start to release moisture and brown, stir occasionally for another 2–3 minutes until golden.
- Add olive oil to the pan, then stir in shallot and cook until softened, about 2 minutes. Add garlic and cook 30 seconds more.
- Add cherry tomatoes and stir, letting them blister slightly for 1–2 minutes.
- Pour in vegetable broth and milk. Bring to a light boil.
- Add fettuccine noodles to the pot, pressing them down gently so they’re mostly submerged. Lower heat to medium and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid has thickened into a sauce.
- Stir in spinach until just wilted, followed by nutritional yeast, lemon juice, salt, and pepper. Mix well to coat pasta evenly.
- Taste and adjust seasoning as needed. Remove from heat and top with fresh parsley before serving.
Notes
Dry-roasting mushrooms before adding oil deepens flavor and prevents sogginess.
If the sauce thickens too much before the pasta is done, add a few tablespoons of warm broth or milk.
For extra depth, add a pinch of smoked paprika or crushed red pepper flakes.