Roasted Garlic Fettuccine with Lemony Breadcrumbs
Creamy roasted garlic fettuccine with kale and toasted lemony breadcrumbs. Easy, light and optionally dairy free!
Servings: 2 -3 servings
Calories: 413kcal
Ingredients
- 8 oz fettuccine or other long cut pasta
- 2 whole garlic heads
- 2 tbsp olive oil + more as needed
- 2 1/2 cups water
- 1/2 cup milk of choice I used soymilk
- Salt and freshly ground black pepper
- 3 cups chopped kale
- Roasted cherry tomatoes for serving optional
For the lemony breadcrumbs
- 1 tsp olive oil
- 1/4 cup panko breadcrumbs
- 1 tbsp nutritional yeast
- Zest from 1 unwaxed lemon
Instructions
- Preheat the oven to 400 F.
- Slice the top off each garlic head and drizzle with olive oil. Wrap in foil and place on a baking sheet. Roast for 40-50 minutes or until very soft and caramelized.
- In a large pot, heat 2 tbsp olive oil over medium heat. Squeeze the garlic cloves into the pot and sauté for 1 minute.
- Add the water, milk and a generous pinch of salt. Bring to a boil then add the fettuccine. Reduce the heat slightly and simmer for 9-12 minutes or until Al dente.
- Turn off the heat and stir in the kale. Allow it to sit for a couple minutes to wilt. Season with salt and black pepper to taste.
- Serve warm with lemony breadcrumbs and roasted tomatoes if desired.
- For the lemony breadcrumbs
- Toss breadcrumbs and nutritional yeast with oil.
- Heat a skillet over medium heat and add the breadcrumbs. Toast for 3-5 minutes or until golden brown. Transfer to a bowl and stir in the lemon zest.
Nutrition
Serving: 1g | Calories: 413kcal | Carbohydrates: 62g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 232mg | Fiber: 7g | Sugar: 6g