This rich and creamy dish uses no actual cream and is livened up with lemon zest and walnuts for crunch. Double the recipe to have leftovers for lunch the next day.
Serves: 1
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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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