Vegan Mushroom Alfredo Pasta

Vegan Mushroom Alfredo Pasta in a shallow bowl, creamy with tender mushrooms and parsley, steam rising, under warm lighting on a minimalist table.
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

  1. Cook the fettuccine pasta according to package instructions until al dente.
  2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add garlic and sauté until fragrant.
  3. Add the sliced mushrooms to the pan and sauté until they are soft and browned.
  4. Pour in the coconut cream and vegetable broth, stirring to combine. Bring the mixture to a simmer.
  5. Stir in the nutritional yeast, salt, and pepper, and let the sauce simmer for about 5 minutes, or until it thickens slightly.
  6. Drain the pasta and add it to the sauce, tossing to coat evenly.
  7. 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

Additional Information
NutritionfactsCalories: 480, Fat: 22g, Carbs: 58g, Protein: 12g 
Preparation Time25 minutes 
Allergy InformationGluten, Nuts (coconut)