Vegan Mushroom Alfredo Pasta

Introduction
Today's special dish is a creamy, comforting, and utterly delightful Vegan Mushroom Alfredo Pasta. This recipe combines the silkiness of coconut cream with the earthy tones of mushrooms, all tossed with perfectly cooked pasta. It's a warm, inviting dish that's perfect for a cozy lunch.
Ingredients
- 200g fettuccine pasta
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 300g fresh mushrooms, sliced
- 1 cup coconut cream
- 1/2 cup vegetable broth
- 2 tbsp nutritional yeast
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Vegan parmesan cheese (optional, for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente.
- While the pasta cooks, heat olive oil in a large pan over medium heat. Add garlic and sauté until fragrant.
- Add the sliced mushrooms to the pan and sauté until they are soft and browned.
- Pour in the coconut cream and vegetable broth, stirring to combine. Bring the mixture to a simmer.
- Stir in the nutritional yeast, salt, and pepper, and let the sauce simmer for about 5 minutes, or until it thickens slightly.
- Drain the pasta and add it to the sauce, tossing to coat evenly.
- Serve hot, garnished with chopped parsley and vegan parmesan cheese, if using.
Serve this luxurious Vegan Mushroom Alfredo Pasta hot, garnished with fresh parsley and a sprinkle of vegan parmesan for an extra touch of indulgence. It's sure to become a favorite in your culinary repertoire!
Hiroshi
Nutritionfacts | Calories: 480, Fat: 22g, Carbs: 58g, Protein: 12g |
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Preparation Time | 25 minutes |
Allergy Information | Gluten, Nuts (coconut) |