Creamy vegan fettuccine is a mouthful to say. But the umami bombs from the slow roasted tomatoes and garlic are sure to twist your tastebuds with delight!
This is a build on the basic recipe: Mac ‘n Kees.
Slow roasted tomatoes and garlic are both a bit time consuming. But they’re the kind of thing you can do ahead of time and keep on hand. Smear either or both on crusty toast with a drizzle of olive oil plus salt & pepper! Divine! It’s this combination that makes this dish so delicious.
How to make slow roasted tomatoes in the oven
Cut tomatoes in half or quarters if they are large.
Place cut side up on a baking sheet drizzle with olive oil and sprinkle with salt and pepper (you can also add slivered garlic or thyme if you like).
Roast at 300F for 3 – 5 hours.
Tip: When tomatoes are plentiful, roast lots of tomatoes like this. Once cool, place in a clean jar and pour over olive oil. Store in the fridge. Use clean utensils to take out what you need for your recipes, over time the olive oil will begin to get the flavour of the tomato which is great for vinaigrettes or sautes.
How to make slow roasted garlic in the oven
Version 1 (suitable for one to a few heads):
Cut off the top of garlic to expose the tops of the cloves.
Take a piece of foil that will be large enough to wrap the head(s) of garlic in.
Place garlic in foil and drizzle with oil, cover and bake at 400F for 30-45 mins.
How to make slow roasted garlic on the stovetop
Version 2a (suitable for several heads or pre-peeled garlic cloves):
WARNING: Your entire house will smell like garlic after doing this (for some, this may not be a bad thing, but just so you know, you may want to pop open a window or a few or some doors, lol)
Peel the garlic if you aren’t using pre-peeled garlic cloves.
Place in a saucepan large enough to hold the garlic, pour sufficient oil (olive or other vegetable oil you like, use something mild in flavour, avoid using coconut oil as it will harden once in the fridge) to cover the cloves.
Turn on the lowest heat setting (I wouldn’t recommend using this method if you have a gas stove as the heat will be difficult to regulate)
Cook uncovered (or with the lid ajar) until the garlic cloves become caramel in colour and are extremely soft.
Once cool pour into a clean glass and store in the fridge. Use clean utensils to remove what you need when using in recipes. Another option is to puree the garlic into a spread and store the oil separately (in a clean glass jar in the fridge) and use it for sautes, stir-frys or vinaigrettes.
How to make slow roasted garlic in the slow cooker
Version 2b: Same as Version 2a except use a slow cooker on the low heat setting instead. The same warning applies.
[lt_recipe name=”Creamy Vegan Veggie Fettuccine” servings=”2 servings” prep_time=”10M” cook_time=”10M” total_time=”20M” difficulty=”Easy” summary=”Fettuccine tossed with ackee cream, slow roasted tomatoes, slow roasted garlic and greens make up this delicious vegan main dish. ” image=”http:////\/\/amazingackee.com/wp-content/uploads/2017/03/Creamy-veggie-fettuccine-roasted-tomatoes-and-garlic-plus-a-punch-of-greens-with-ackee-for-a-quick-and-easy-dish-350×200.jpg” ingredients=”Fettuccine (serving for 2);1 1/2 cup Parboiled (or canned) Ackee;2 tbsps Olive oil;3 to 5 Cloves garlic, slow roasted;1/2 cup Tomatoes, slow roasted, roughly chopped or whole if desired;2 Hearty handfuls of quick sauteing greens (I used a combo of baby kale and baby spinach);;Salt, black pepper & red pepper flakes, as needed ” ]Prepare the fettuccine according to package instructions – be sure to salt the water as this will help to flavour the sauce.;Reserve 1 cup of the pasta cooking liquid. Drain pasta.;Prepare the “ackee cream”: Place prepared ackee in blender and add a few tablespoons of water and puree till smooth. Add more water a tablespoon at a time till desired consistency is achieved – not too thin, you want it thick enough to coat the pasta well. Taste and adjust salt if desired.;Place a large non-stick frying pan over medium heat and add olive oil (if you’ve made a version 2a or 2b of the roasted garlic you can use your garlic oil here instead);Add garlic cloves to pot and smash into oil then add the tomatoes.;Next, add the greens and just as they begin to wilt add the ackee cream followed by the pasta.;Cook till warmed through and the sauce thickens slightly, if it’s too thick add a couple drops of the pasta water.;Serve warm with cracked black pepper and red pepper flakes if desired.;Enjoy![/lt_recipe]