Ingredients
Scale
- ½ lb fettuccine, pasta of choice
- 2 tbsp extra virgin olive oil
- 9 large cloves garlic, minced (about ⅓ cup)
- 1 medium yellow onion, diced (about 1–1½ cups)
- 2 cups chopped kale
- 1 tsp fine salt
- ½ tsp black pepper
- 2 tbsp nutritional yeast
- ½ cup tahini paste
- 1–2 tbsp pure maple syrup, to taste
- Juice and zest of ½ a lemon, to taste
- 1–2 cups reserved pasta water, as needed
- 1–2 pinches red pepper flakes
- Salt, to taste
- 1 recipe Flavorful Crispy Tofu (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1–2 cups pasta water, then drain the pasta.
- Heat the olive oil in a large skillet over medium heat. Sauté the diced onion until soft, about 5 minutes.
- Add the minced garlic and cook 1–2 minutes more, stirring so the garlic does not burn.
- Add the chopped kale, salt, and pepper. Cook until the kale wilts, about 3–4 minutes.
- Stir in the nutritional yeast, red pepper flakes, and tahini. Pour in ½ cup reserved pasta water and stir to make a smooth sauce.
- Add the maple syrup, lemon juice, and lemon zest. Taste and adjust sweetness or acidity as needed.
- Toss the drained pasta into the skillet with the sauce. Add more reserved pasta water, ¼ cup at a time, until the sauce coats the noodles and looks creamy.
- Adjust salt and pepper, and finish with a pinch more red pepper flakes if you like heat. Top with the optional crispy tofu for added protein and crunch.
Notes
Use the reserved pasta water to achieve a silky sauce. Adjust lemon and maple syrup for taste balance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan