Pasta Alfredo with mushrooms

Pasta Alfredo with mushrooms

3.3 68 ratings

Prep. 10 min

Total 40 min

4 portions

Ingredients

fresh baby spinach leaves
60 g
filtered water
1120 g
dried fettuccine (egg free - see Tips)
250 g
salt
1 ½ tsp
extra virgin olive oil
2 tsp
garlic cloves
3
brown onion (approx. 90 g)
½
pepitas (see Tips)
40 g
nutritional yeast (see Tips)
20 g
tahini (see Tips)
1 tbsp
dried thyme
¼ tsp
dried basil
½ tsp
lemon juice
2 tsp
sorghum flour
1 tbsp
ground black pepper
1 pinch
plant-based milk of choice
350 g
fresh brown mushrooms cut into thin slices (5 mm)
200 g
vegan Parmesan cheese (see Tips)
2 tbsp
fresh flat-leaf parsley leaves only, chopped, for garnishing

Difficulty

easy

Nutrition per 1 portion

Protein 13.6 g

Calories 1435.9 kJ / 341.9 kcal

Fat 18.8 g

Fibre 6.8 g

Carbohydrates 27.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Broccoli, chilli and pine nut spaghetti

40 Min

Millet cashew stir-fry

30 Min

Raw zucchini bolognaise (Thermomix® Spiralizer, using modes)

15 Min

Sweet and sour tempeh

50 Min

Rendang curry

30 Min

Plant-based parmesan

5 Min

Savoury tofu quiche

1 Std. 30 Min

Tofu 'sour cream'

5 Min

Cashew sour cream

10 Min

Vegetable pilaf

1 Std.

Revithia (chickpea soup)

24 Std. 40 Min

Vegan gravy

40 Min