Vatican City – The World's Smallest Independent State
Vatican City is an independent city-state surrounded by Rome, Italy. It is the smallest sovereign state in the world by both area and population and serves as the headquarters of the Roman Catholic Church. Its culinary surroundings are unmistakably Roman: pasta, seasonal vegetables, olive oil and traditional Italian cooking are part of the wider food culture of the region. Vatican City does not have a completely separate everyday cuisine from Rome, making Roman dishes with papal associations particularly fitting for this destination.
Fettuccine alla Papalina – Pasta Fit for a Pope
Fettuccine alla Papalina, meaning fettuccine in the papal style, is a Roman pasta dish traditionally associated with Pope Pius XII, although the exact circumstances of its creation are not firmly documented. The classic preparation typically combines egg pasta, cured ham, onion, butter, cheese and eggs, sometimes with cream. My Via Veggie Vegan interpretation replaces the animal-derived ingredients with plant-based alternatives, while sweet peas, vegan ham strips and a delicate creamy sauce give the dish its own colourful character.
▣ Ingredients (2 servings)
- 250 g vegan fettuccine, alternatively tagliatelle or spaghetti
- 100 g green peas, fresh or frozen
- 1 onion
- 60 g plant-based ham strips
- 2 tbsp chickpea flour
- 1/4 tsp Kala Namak, optional
- 1 handful fresh flat-leaf parsley
- 50 g vegan Parmesan alternative
- 1 tbsp pine nuts
- 40 g vegan butter alternative
- 50 ml plant-based cooking cream
- 4 tbsp water, for the chickpea flour mixture
- 100 ml reserved pasta cooking water, as needed
- to taste salt & freshly ground black pepper
♨ Preparation
- Prepare the Ingredients
Finely dice the onion. Measure the peas, slice the plant-based ham into small strips if necessary and finely grate the vegan Parmesan alternative. Chop the fresh parsley. - Prepare the Vegan Egg Mixture
Whisk the chickpea flour with 4 tablespoons of water until completely smooth. Add the Kala Namak, if using, and a little freshly ground black pepper. Set aside. - Cook the Fettuccine
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Before draining, reserve approximately 100 ml of the starchy pasta cooking water. - Sauté the Onion
Melt the vegan butter alternative in a large frying pan over medium heat. Add the finely diced onion and sauté gently until soft and translucent. - Add the Vegan Ham and Peas
Add the plant-based ham strips and sauté briefly until lightly golden. Stir in the green peas and cook for approximately 2–3 minutes, until heated through and tender. - Prepare the Creamy Sauce
Reduce the heat. Add the plant-based cooking cream and stir gently. Pour in the chickpea flour mixture while stirring continuously. Cook over low heat until the mixture is fully heated and begins to thicken. Add a little reserved pasta water to keep the sauce smooth. - Add the Pasta and Vegan Parmesan
Add the drained fettuccine and finely grated vegan Parmesan alternative. Toss thoroughly until the pasta is coated in a creamy sauce. Gradually add more reserved pasta water if necessary. Cook gently until the chickpea flour is fully cooked and the sauce has a silky consistency. - Season
Taste and season with salt and freshly ground black pepper. Remember that plant-based ham and vegan Parmesan alternatives may already contain salt. - Toast the Pine Nuts
If using pine nuts, toast them briefly in a dry frying pan over medium-low heat until lightly golden and fragrant. Watch carefully, as they can burn quickly. - Serve
Divide the creamy fettuccine between two plates. Finish with fresh parsley, toasted pine nuts and a little additional grated vegan Parmesan alternative. Serve immediately while the sauce is beautifully creamy.
Food Story
A Tiny Country with a Very Big Pasta Personality
When you’re cooking your way around 195 countries, eventually you arrive at the smallest one of them all: Vatican City. And what better way to celebrate a destination surrounded by Rome than with a generous plate of pasta? Fettuccine alla Papalina sounded like the perfect choice. After all, if a dish is associated with a pope, surely it deserves a little extra attention in the Via Veggie Vegan kitchen!
Making Papal Pasta Plant-Based
The traditional recipe contains several ingredients that don’t belong in my vegan kitchen: eggs, cheese, butter and cured ham. But that’s exactly where the fun begins. With plant-based alternatives, sweet green peas and a creamy sauce, this Roman classic becomes a completely vegan dish. And because a little colour never hurts, the bright green peas make the plate look particularly inviting.
A Little Vatican Luxury on My Plate
Creamy fettuccine, a generous scattering of vegan Parmesan, fresh parsley and a few golden pine nuts – sometimes the simplest ingredients can create something wonderfully elegant. I might not be dining inside the Vatican, but at least my pasta is getting the papal treatment. No special audience required, just a fork and a very healthy appetite. Buon appetito!
♨ Nutrition per serving
Nutritional values are approximate and may vary depending on the ingredients and products used.
Good to Know
Vatican City – The World's Smallest Independent State
Vatican City is an independent city-state surrounded by Rome, Italy. It is the smallest sovereign state in the world by both area and population and serves as the headquarters of the Roman Catholic Church. Its culinary surroundings are unmistakably Roman: pasta, seasonal vegetables, olive oil and traditional Italian cooking are part of the wider food culture of the region. Vatican City does not have a completely separate everyday cuisine from Rome, making Roman dishes with papal associations particularly fitting for this destination.
Fettuccine alla Papalina – Pasta Fit for a Pope
Fettuccine alla Papalina, meaning fettuccine in the papal style, is a Roman pasta dish traditionally associated with Pope Pius XII, although the exact circumstances of its creation are not firmly documented. The classic preparation typically combines egg pasta, cured ham, onion, butter, cheese and eggs, sometimes with cream. My Via Veggie Vegan interpretation replaces the animal-derived ingredients with plant-based alternatives, while sweet peas, vegan ham strips and a delicate creamy sauce give the dish its own colourful character.
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