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You are here: Home / Recipes / Vegan Red Chard Fettuccine

Vegan Red Chard Fettuccine

Published on October 22, 2015 Updated on May 8, 2020 By Gunjan 1 Comment

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This Vegan Red Chard Fettuccine is healthy, nutritious and guilt free indulgence. Its made with real ingredients within minutes and is perfect for any weeknight dinner.

A front view of Vegan Red Chard Fettuccine

 

 

 

 

 

 

 

 

 

Pasta is my all-time favorite and Yashvi isn’t behind in the taste as well and so pasta in any form and at any time is always welcome in my home.

It becomes all the more welcoming if pasta can be turned into super healthy meal with huge nutritional value and yet big on flavors. Keeping these facts in mind I proudly share Vegan Red Chard Fettuccine recipe with you.

sauce

How to make Vegan Red Chard Fettuccine

The wonderful pinking color of red chard sauce and its delicious nutty flavor when tossed in whole wheat and flax infused healthy fettuccine pasta tasted out of this world and we happily indulged in it guilt free.

It took me only few minutes to prepare the sauce and trust me it was pure creativity while making this sauce because I wanted red chard sauce to be exactly the same way as I had imagined and to my delight my imaginations came out true and made me super happy.

I simply assembled all the ingredients of Red Chard Sauce in a blender and blended smooth. My idea was to make a quick and easy yet exquisite sauce for this pasta recipe.

Top view of Vegan Red Chard Fettuccine

I decided to flavor the fettuccine pasta with herbs instead of adding too much seasoning to the sauce which was a good idea because this way pasta does not taste bland.

When mixed in the sauce you can taste the individual flavor of all the ingredients which tempts you to eat more of this Vegan Red Chard Fettuccine. 🙂

It’s a nice healthy Italian meal that can be served in just 20 minutes and perfect satisfying dish for all the pasta lovers out there. 🙂

You may also like:

Roasted Brussel Sprouts Fettuccine Alfredo

Spaghetti Aglio e olio

Spicy Garlic Spaghetti in Broccoli Cheese Sauce

Vegan Pepper Jack Pumpkin Fettuccine

A 45 degree angle view of Vegan Red Chard Fettuccine

Did you make it?

If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram because we would love to see what you cooked.

A front view of Vegan Red Chard Fettuccine
Print Recipe

Vegan Red Chard Fettuccine

This Vegan Red Chard Fettuccine is healthy, nutritious and guilt free indulgence. Its made with real ingredients within minutes and is perfect for any weeknight dinner.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: chard fettuccine, Chard sauce
Servings: 3
Calories: 591kcal
Author: Gunjan

Ingredients

For the sauce

  • 1 1/4 cups chopped red chard (blanched, see notes)
  • 1/2 cup raw cashew nuts
  • 1 tbsp white sesame seeds
  • 1 cup plain unsweetened almond milk
  • 1 tsp dried garlic

Others

  • 2 tsp olive oil
  • 1 1/2 tsp Italian seasoning
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp onion powder
  • 3 cups cooked fettuccine (whole grain/regular/GF)
  • 3/4 tsp salt or as per taste
  • 1 tsp crushed black pepper

Instructions

  • In a food processor/blender combine all the ingredients for the sauce and blend smooth until light and creamy.
  • Heat oil in a pan and add Italian seasoning, oregano, onion powder and mix these herbs in the warm oil. (Do not let the seasonings cook too much).
  • Immediately add the cooked fettuccine and toss very well.
  • Now pour the prepared red chard sauce and toss very well until the pasta is well coated.
  • Mix in salt and pepper and serve warm.

Video

Notes

  • Blanch the chopped red chard in about ¼ cup water for a minute. Do not throw the water and blend it with the sauce ingredients. Make sure blanched red chard is completely cooled before blending.
  • Measure Red chard after chopping and before blanching.
  • This red chard sauce should be thick and creamy in consistency and tastes excellent as is. However, while tossing fettuccine in the this sauce you feel it’s too thick for you to mix then add ¼ cup of more almond milk to it while tossing and adjust the salt according to taste if desired.
  • For this recipe I used whole wheat milled flax seed Fettuccine keeping in mind the health aspect of this recipe. Feel free to use any Fettuccine pasta of your choice.
  • This recipes yields 1 ¾ cups of red chard sauce.
  • Toss in Fettuccine when ready to serve or else the pasta will absorb all the sauce. The red chard sauce cane me made ahead of time and can be refrigerated in a glass container for 2-3 days.
  • Don't worry about the sauce color. It could be red or green depending on batch of the leaves. 

Nutrition

Calories: 591kcal | Carbohydrates: 92g | Protein: 19g | Fat: 17g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 7mg | Potassium: 90mg | Fiber: 2g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

 

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Filed Under: Dairy Free, Dinner, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. Kim @ This Ole Mom says

    October 22, 2015 at 3:09 pm

    Your Vegan pasta looks great. Never used cashews in my pasta before will have to try it. Pinned.

    Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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