• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Entrées
  • Travel
  • Shop
  • About Us
  • English
    • English
    • Spanish

Our Plant-Based World logo

menu icon
go to homepage
  • Recipes
  • Entrées
  • Travel
  • Shop
  • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Entrées
    • Travel
    • Shop
    • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Entrées

    Published: Dec 11, 2022 by Gus · This post contains affiliate links and I will be compensated if you make a purchase after clicking through my links.

    Creamy Christmas Fettuccine Pasta Recipe

    135 shares
    • Facebook
    • Twitter
    • Yummly
    • WhatsApp
    creamy christmas fettuccine pasta pin.
    creamy christmas fettuccine pasta pin.
    VNFOFGF

    This is the season of giving and family gatherings; with Christmas just around the corner; it's time to add some Christmas cheer to your dinner table. We know it could be a challenge to look for something quick and delicious special enough for this festive holiday. With our creamy fettuccine pasta recipe, you can put together a meal in no time that both looks amazing and tastes divine! The creaminess of these noodles comes from vegan parmesan cheese, bechamel, and plant milk combined with fresh basil and spinach—that bring out all the flavors that scream "Christmas time!".

    creamy christmas fettuccine pasta served with halved cherry tomatoes.
    Jump to Recipe - Print Recipe

    This fettuccine pasta recipe can make a simple main meal during Christmas celebrations. You can serve it with a side of romanesco broccoli, a Winter Kale salad, or Roman-style artichokes. If you want to make it extra special, you can make your own homemade noodles.

    Our sun-dried tomato pesto and our creamy sun-dried risotto recipe inspired this recipe. You could say this is a vegan version of an alfredo with sun-dried tomatoes.

    Jump to:
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🍶 Substitutions
    • 🥡 Variations
    • 🍽 Equipment
    • 🥡 Storage
    • 💡 Top tip
    • ❓ FAQ
    • 🎄 More Christmas recipes
    • 📋 Recipe
    • 🌡️ Food safety
    • 💬 Reviews and Comments

    🧾 Ingredients

    Make this spinach fettuccine recipe with just a handful of simple ingredients.

    ingredients for Christmas fettuccine pasta recipe.
    • Sun-dried tomatoes - to make the rose pasta sauce, use packed dried tomatoes, sun-dried tomatoes in oil, or pesto.
    • Non-dairy milk- we used cashew milk, but any plant milk will work. The creamier, the better.
    • Vegan bechamel sauce - make our bechamel recipe, or use any store-bought plant-milk-based white sauce.
    • Vegan Parmesan cheese - check out our simple, 5 minutes vegan parm recipe.
    • Fresh basil - adds a distinctive herbal touch to this dish.
    • Spinach - use fresh spinach.
    • Red onion - we like the sweetness it adds to the recipe; shallots have a similar sweetness profile.
    • Fresh garlic - adds flavor and intensity.
    • White wine - helps to deglaze the onions and garlic to add complexity to the sauce.
    • Fettuccine - use your favorite brand, or make your own fresh noodles. Use gluten-free pasta to keep the recipe GF-friendly.

    Add tomato paste for added flavor and color. See the recipe card for quantities.

    🔪 Instructions

    This spinach fettuccine recipe involves three simple steps.

    1. Sauce recipe - this rose pasta sauce is made in a single jar while you boil your pasta.
    2. Sautée - sautéeing the onion and garlic and deglazing white wine.
    3. Folding - put all the ingredients together in the same skillet, adjust the texture with pasta water, and flavor with salt and pepper.
    preparing creamy sauce for fettuccine pasta, blending all the ingredients of the sun dried tomato pasta sauce in an immersion blender.

    Add all the creamy rose sauce ingredients into the immersion blender jar.

    vase with blended rose sauce.

    Blend until smooth and reserved.

    Hint: cook pasta in salted water in a large pot until al dente while you make the rose sauce and sautée the onions, so you save 7-8 minutes and make everything more fluid.

    sautéeing onion in a skillet stirring with a wooden spoon.

    Sautée the chopped red onions on medium heat for a couple of minutes, add garlic, and finalize with the white wine. Stir constantly, and reduce heat.

    topping sautéd onions and garlic with fettuccine pasta al dente.

    Strain the fettuccine pasta, saving one cup of starchy water for later. Immediately toss the sautéed onions with the pasta.

    Hint: we try keeping most of our recipes oil-free. Since the sun-dried tomatoes we used to come in an oil, we drained them and skip the oil, all together. You don't need olive oil or butter for sautéeing because the white wine will deglaze any sticking from the skillet.

    fettuccine on a pan with rose sauce on top.

    Top the pasta with a generous amount of the creamy rose pasta sauce and fold, adding half of the reserved pasta water.

     add fresh spinach into the Spinach fettuccine pasta.

    Add the fresh spinach and let cook for 2 minutes while carefully stirring with kitchen tongs.

    Folding Spinach fettuccine pasta in a skillet.

    Adjust with salt and pepper and prepare for plating.

    Hint: we like serving this spinach fettuccine recipe with chopped sun-dried tomatoes, vegan parmesan cheese, and halved cherry tomatoes for a fresh tomato flavor. Chopped parsley is also an excellent option.

    creamy  Spinach fettuccine pasta  served with halved cherry tomatoes plate.

    🍶 Substitutions

    • Sun-dried tomatoes - to make the creamy tomato sauce, we used tomatoes in oil (so we didn't have to use any extra olive oil), but you can also use packed sun-dried tomatoes. Make you hydrate them in warm water for at least 5 minutes.
    • Vegan bechamel sauce - we wanted to make a creamy tomato pasta sauce without cream since heavy cream and cream cheese are the standard components for thickening creamy pasta sauces. We have used regular store-bought rice, almond, and cashew milk cream. they all work.
    • Spinach - you can use fresh arugula, kale, or Swiss chard instead. Remember that spinach is softer than other leafy greens, so you might need to cook the bowl for extra 1-2 minutes until wilted.
    • Vegan parmesan cheese - you can use nutritional yeast, as it holds most of the cheese flavor of vegan parm.
    • Pasta - we like fettuccine for this rosa sauce, but penne pasta is also a great option. Use your favorite pasta, as they will all work. If you use fresh noodles, you only need to bring them to a gentle boil for no more than 2-3 minutes.
    • Red onion - yellow, green, or white onions also work.
    • Garlic - if you don't have fresh garlic, you can use garlic powder and Italian seasoning for extra flavor.

    🥡 Variations

    Spicy - add a teaspoon of red pepper flakes into the blender to add a spicy note; otherwise, you can add them directly to your serving plate.

    Pasta with sun-dried tomato Rosé pasta sauce.

    🍽 Equipment

    1. Large pot - to boil pasta
    2. Immersion blender - or any blender will work.
    3. kitchen tongs - to handle the pasta.
    4. Skillet - to sautée the onions and finalize the dish.

    🥡 Storage

    Store this pasta in a BPA-free airtight container in the fridge for up to 3 days.

    Don't freeze cooked pasta; it won't thaw well.

    You can store the leftover rose sauce in the fridge for 2-3 days or in the freezer for up to 3 months. Then let thaw overnight before using.

    💡 Top tip

    Hint: if you want to add more color to the rose sauce, you can add regular tomato sauce, tomato paste, or canned crushed tomatoes.

    ❓ FAQ

    Sun-dried tomatoes substitute?

    In many recipes, sun-dried tomatoes can be used as a substitute for fresh tomatoes. They are usually sold dry and packed in oil or herbs, so you'll need to rehydrate them before using them. Soak the tomatoes in hot water for about 10 minutes, then drain and chop. You can also use sun-dried tomatoes canned in oil or herbs.
    If you have the time, you can also dehydrate fresh tomato wedges in the oven; see below how.

    How to make oven-dried tomatoes?

    To make oven-dried tomatoes. Preheat the oven to 275 °F (135 °C).
    Quarter San Marzano or plum tomatoes vertically and place the skin-side down on a baking sheet with a silicon mat or lined with parchment paper. Drizzle over olive oil and sprinkle with some salt. Roast for 1 ½ hours or until semi-dried. Discard the thyme and allow it to cool down slightly.

    How long do sun-dried tomatoes last?

    They can last up to six months if stored in a cool, dry place.
    Sun-drying tomatoes is a great way to preserve them for later use. Sun-drying removes most of the water from the tomato, so it will last for several months when stored in a cool, dry place. Sun-dried tomatoes can be used in sauces and salads.

    🎄 More Christmas recipes

    Try our Vegan Vegetable Casserole, which never fails as the main dish for holidays.

    A nut roast or baked maple-glazed tofu, are also great options to pair with stuffed baked onions.

    ⭐ If you try this Alfredo with sun-dried tomatoes recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    plate of christmas fettuccine pasta featured.

    Creamy Christmas Fettuccine Pasta Recipe

    Gus
    Ring in the holidays with this delicious and festive Christmas fettuccine pasta dish made with sun-dried tomatoes and a creamy rose sauce.
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course, Sauces & Dressings
    Cuisine American, Comfort Food, Holidays, Italian-Inspired
    Servings 4 servings
    Calories 480 kcal

    Equipment

    my favorite immersion blender cuisine art brand.
    (affiliate link)
    Immersion blender (affiliate link)
    Cuisinart Chef's Classic Stainless Nonstick 2-Piece 9-Inch and 11-Inch Skillet Set - Black And Silver.
    (affiliate link)
    Skillet (affiliate link)
    cuisine art large casserole with a lid.
    (affiliate link)
    Large saucepan (affiliate link)

    Ingredients
     
     

    Creamy sauce

    • ½ cup sun-dried tomatoes plus more for garnish
    • ½ cup basil fresh leaves, lightly packed
    • ¼ cup vegan bechamel or plant-milk cream
    • 1 cup plant milk unsweetened. I like used cashew milk.
    • ⅛ cup homemade vegan parmesan or plain nutritional yeast
    • ¼ teaspoon salt
    • pepper freshly ground

    Optional

    • 4 tablespoons tomato paste optional, or 6 tablespoons regular tomato sauce
    • 8 cherry tomatoes optional to garnish

    Pasta

    • 11 oz fettuccine about 100 g, gluten-free
    • 3 cloves garlic finely chopped
    • ⅓ cup white wine
    • 1 red onion medium, finely diced
    • 2 cups spinach fresh
    Prevent your screen from going dark

    Directions
     

    Make Sauce

    • Blend. Place the sauce ingredients in an immersion blender and blend until smooth.

    Make pasta

    • Boil. Meanwhile, cook the fettuccini in a large pot of salted boiling water until al dente. Scoop out a cup of the cooking water and drain the pasta.
    • Sautée. Heat a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes, then add garlic and cook for a minute. Don’t let it burn, deglaze with the white wine.
    • Mix. Add the pasta into the same skillet with the onion and garlic, then pour the sauce in, fold carefully and add the starchy pasta water until you reach the desired consistency.
    • Stir in rosé sauce. Stir with a spatula to coat the pasta in the rose sauce and until the spinach is wilted. Cook, stirring, for a minute or two until the sauce is warmed.
    • Serve. Remove from the stove and serve immediately with more vegan parmesan cheese, halved cherry tomatoes, and fresh basil if desired.

    Video

    Ring in the holidays with this delicious and festive Christmas fettuccine pasta dish made with sun-dried tomatoes and a creamy rose sauce.

    Nutrition Facts

    Calories: 480kcalCarbohydrates: 74gProtein: 18gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 65mgSodium: 448mgPotassium: 1088mgFiber: 8gSugar: 12gVitamin A: 2024IUVitamin C: 24mgCalcium: 179mgIron: 5mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!
    Nutrition Facts
    Creamy Christmas Fettuccine Pasta Recipe
    Amount per Serving
    Calories
    480
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    3
    g
    19
    %
    Trans Fat
     
    0.05
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    65
    mg
    22
    %
    Sodium
     
    448
    mg
    19
    %
    Potassium
     
    1088
    mg
    31
    %
    Carbohydrates
     
    74
    g
    25
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    18
    g
    36
    %
    Vitamin A
     
    2024
    IU
    40
    %
    Vitamin C
     
    24
    mg
    29
    %
    Calcium
     
    179
    mg
    18
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
     
    FREE RECIPE EBOOK
    Get our copy of our Favorite Juices!
    Thanks! Keep an eye on your inbox for updates.

    🌡️ Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with a high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    More Vegan Main Dish Recipes

    • Hawaiian tofu rice bowl with homemade teriyaki sauce.
      Hawaiian Tofu Rice Bowl with Homemade Gluten-Free Teriyaki Sauce
    • crispy chickpea kale salad with tahini dressing featured.
      Crispy Chickpea and Kale Salad with Tahini Dressing
    • spanish sautéed chickpeas with spinach and garlic featured.
      Sauteed Chickpeas with Spinach - Spanish Recipe
    • crispy mediterranean tofu air fryr recipe fatured.
      Crispy Air Fryer Tofu Nuggets with Mediterranean Marinade
    135 shares
    • Facebook
    • Twitter
    • Yummly
    • WhatsApp

    Reader Interactions

    Comments

      Leave us a comment or feedback Cancel reply

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

      Recipe Rating




    1. Andrea says

      December 12, 2022 at 10:26 pm

      5 stars
      Love how creamy this pasta turned out! So so good!

      Reply
      • Gus says

        December 13, 2022 at 6:24 am

        Hey Andres, I am glad you liked our rose pasta sauce! 🙂

        Reply
    2. Gina Abernathy says

      December 11, 2022 at 4:52 pm

      5 stars
      Loved this recipe and the spinach was a nice touch. So good!

      Reply
    3. Nancy says

      December 11, 2022 at 4:34 pm

      5 stars
      Such an easy pasta recipe; I would say it is great for any occasion. I soy milk and nutritional yeast instead of vegan parm, and it came out great!

      Reply
      • Gus says

        December 12, 2022 at 2:13 am

        I am very glad you enjoyed it, Nancy! nutritional yeast is an excellent option as it holds most of the cheesy flavor of vegan parmesan cheese!

        Reply
    4. kushigalu says

      December 11, 2022 at 1:25 pm

      5 stars
      I love how creamy and delicious this fettuccine pasta is. The rose sauce was terrific!

      Reply
      • Gus says

        December 11, 2022 at 2:26 pm

        thank you for trying it out! Happy Sunday!

        Reply
    5. Andrea says

      December 11, 2022 at 12:36 pm

      5 stars
      Loving the addition of spinach, sundried tomatoes and bechamel sauce in this Christmas Fettucine. It sounds marvelous.

      Reply
    6. Dana says

      December 11, 2022 at 12:06 pm

      5 stars
      This is SO fantastic! Made this for dinner when our Vegan friends came over and it was a hit. They asked for your blog link 🙂

      Reply

    Primary Sidebar

    Gus-Joaco

    Welcome! We are Gus & Joaco. Here you’ll find our favorite Plant-Based Recipes, Nutrition, and Travel Guides and Tips.

    Read more -->

    plant based nutrition graduate badge

    Subscribe

    For your weekly Recipe Fix.

    Footer

    Back to Top

    About

    • Privacy Policy
    • Affiliate Links Disclaimers

    Newsletter

    • Sign Up! for emails and updates
    • Nutritional Disclaimer

    Contact

    • Contact
    • Work with us
    • Accessibility Policy

    As Amazon Affiliate's Program Associates, we earn from qualifying purchases.

    Copyright © 2023 Our Plant-Based World