Creamy Vegan Mushroom Fettuccine

This simple recipe uses an almond-based cream to create a delicious, vegan-friendly fettuccine that everyone will love. Serve with crisp, golden garlic bread for a moreish menu favourite.

Ingredients

Serves:

100 g Blanched Almonds
50 mL Olive Oil
600 g Button Mushrooms, Sliced
2 each Cloves Garlic, Crushed
400 g Fettuccine
300 mL Almond Milk
125 mL Vegetable Stock
150 g Baby Spinach
2 each La Famiglia Garlic Bread Loaves

Method

Step One

Soak blanched almonds in boiling water for 2 hours to soften.

Step Two

Heat oil in a large pan over medium heat. Cook mushrooms until tender and golden, add garlic, cook for another minute then remove from the heat and keep warm.

Step Three

Cook pasta until al dente. Drain and keep warm, reserving ½ cup cooking water.

Step Four

Drain almonds and place in a food processor. Blend until finely chopped. Add almond milk and vegetable stock. Blend until smooth. If needed, add a little pasta water to loosen the sauce. Pass mixture through a sieve if not fully smooth.

Step Five

Cook La Famiglia Garlic Bread according to instructions.

Step Six

Return mushrooms to the heat, add the sauce and warm. Toss through pasta and spinach until spinach is wilted. Season and serve immediately with garlic bread.

TOTAL PER SERVE: $4.20

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