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–+ servings

Deconstructed Tomato Pesto Fettuccine

A simple, end-of-summer pasta that lets fresh garden tomatoes shine. Tossed with basil, garlic, olive oil, vegan Parmesan, and toasted almonds for a bright and flavorful meal.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main
Cuisine Italian-inspired, Vegan
Servings 4 servings

Equipment

  • 1 Large pot for boiling water and cooking pasta
  • 1 Slotted spoon for transferring tomatoes
  • 1 Large bowl for ice bath
  • 1 Small paring knife for coring and peeling tomatoes
  • 1 Pan for toasting almonds

Ingredients
  

  • 15–20 medium tomatoes (Roma varieties preferred)
  • ½ cup slivered almonds
  • 1 cup fresh basil, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • ¼ cup vegan Parmesan Violife Just Like Parmesan Wedge recommended
  • 9 oz fresh fettuccine pasta homemade or store-bought

Instructions
 

  • Prepare a large bowl or sink with an ice water bath. In a large pot, bring water to a boil for blanching tomatoes. Drop tomatoes into boiling water for 30–60 seconds, until skins crack. Remove with a slotted spoon and place into the ice bath. Work in batches of 5–6 tomatoes.
  • Remove skins and cores from tomatoes using a small paring knife. Quarter each tomato and remove seeds. Place prepared tomatoes in a bowl, cover, and set aside.
  • Toast almonds in a pan over medium heat, stirring constantly until golden. Remove from pan immediately and set aside.
  • Cook fettuccine pasta according to package or recipe directions. Drain and set aside.
  • In the same pot used to cook pasta, heat olive oil over medium heat. Add garlic and basil and stir for about 1 minute, until fragrant but not browned.
  • Stir in prepared tomatoes. Cook for 2 minutes, then add pasta and vegan Parmesan. Toss until combined and heated through, about 1–2 minutes.
  • Stir in toasted almonds and serve immediately. Garnish with additional cheese and chopped basil if desired.

Notes

Best made with meaty tomatoes like Romas or heirlooms that hold up to blanching. This dish is a perfect end-of-summer meal.
Keyword end of summer recipe, tomato pesto fettuccine, vegan pasta
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