Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 box Explore Cuisine Edamame & Mung Bean Fettuccine
- 4 tbsp vegan butter, divided
- 1 large shallot, diced, or 1 small brown onion
- 2 cloves minced garlic
- 3 cups thinly sliced mushrooms
- ¾ cup vegetable broth
- ¾ cup plain vegan creamer/heavy cream/vegan alternative
- ¾ tsp salt
- ½ tsp black pepper
- 3 cups spinach
- ¼ cup fresh parsley, chopped
- 1 tbsp lemon juice
- ½ cup toasted walnuts (reserve half for topping)
- 120g vegan ricotta
Method
- Bring a large pot of water to a boil with 1-2 tsp salt. Cook pasta according to package directions.
- Add 2 tbsp butter to a skillet over medium heat. Add shallots and sauté for about 5 mins until softened. Add additional 2 tbsp butter, garlic and mushrooms and continue cooking for 5 mins, until mushrooms start to soften.
- While mushrooms are cooking, toast chopped walnuts in a small pan over medium heat, often stirring to prevent burning, for 5 mins.
- Add vegetable broth, creamer, salt and pepper to the pan and cook for 5-7 mins, stirring often, until it starts to thicken.
- Add in spinach, parsley, lemon juice, walnuts and cooked pasta. Toss until spinach is wilted.
- Serve topped with vegan ricotta or parmesan (optional), walnuts and parsley.
- Tip: Rinse pasta under cold water after draining to stop the cooking process.
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