Vegan Mushroom Fettuccine Recipe
Vegan Mushroom Fettuccine Recipe
Double this recipe to have leftovers for lunch the next day. Yum!
Servings
Prep time
Cook time
Recipe
Ingredients
- 100g dried fettuccine or your favourite pasta
- ½ tbsp olive oil
- ¼ brown onion, diced
- ½ garlic clove, finely diced
- 100g mushrooms, thickly sliced
- 1 tsp dairy-free butter
- 1 tsp plain flour
- 200mL almond milk
- 1 tsp Dijon mustard
- ¼ tsp lemon zest
- Salt & pepper
- 1 tsp roughly chopped roasted walnuts
- 1 tsp roughly chopped parsley leaves
Method
- Boil pasta according to packet directions. Drain well and set aside.
- Meanwhile, heat oil in large saucepan on medium and cook onion and garlic until translucent and softened. Add mushroom and cook for 3 mins until wilted and slightly browned. Remove mushroom and onion mixture to plate.
- Add dairy-free butter to saucepan. Once melted, add flour and stir to combine. Slowly pour in almond milk, whisking vigorously to prevent lumps. Whisk constantly for 3-4 mins until thickened enough to coat back of spoon.
- Stir in mustard and lemon zest and season with salt and pepper. Add mushroom/onion mixture and cooked pasta, using tongs to mix everything together. Serve garnished with walnuts and parsley.
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