Creamy vegan mushroom fettuccine alfredo
This creamy mushroom fettuccine alfredo recipe is the perfect example of how you can enjoy a healthier version of your favourite meals. It is packed with flavour and nutriotinal benefits. This plant-based dish is quick and easy to whip up. It makes for a great indulgent, yet healthy dinner on a manic Green Monday.
- 340 g package extra-firm silken tofu
- 340 ml unsweetened soy milk
- 60 ml white wine
- 60 g nutritional yeast
- 1 Tbs extra-virgin olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/4 tsp nutmeg
- 2 Tbs corn-starch
- 450 g uncooked fettuccine
- 225 g sliced mushrooms
- salt - to taste
- pepper - to taste
To make the Alfredo sauce, combine the silken tofu, milk, wine, nutritional yeast, oil, garlic powder, onion powder, nutmeg, and corn-starch in a blender and blend until smooth and creamy. Set aside.
Bring a large pot of water to a boil. Add a pinch of salt and the pasta. Cook, according to the package instructions, until al dente. Drain off the water and set aside.
While the pasta is cooking, cook the mushrooms in a large shallow pan over medium heat, stirring occasionally until they have browned and reduced but aren’t mushy. Pour in the sauce and cook until fully heated, adding salt and pepper.
Top the pasta with the sauce and serve. Leftovers can be chilled in an airtight kept for 2 to 3 days.