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...

Millet cashew stir-fry

30 min

Butternut mac and cheese

45 min

Sweet potato lasagne

1 h 20 min

Sweet and sour tempeh

50 min

Vegan moussaka

1 h 50 min

Vegan mayonnaise

15 min

Savoury tofu quiche

1 h 30 min

Potato bake

1 h 35 min

Rice paper rolls with sweet and sour chilli sauce

40 min

Peanut butter and cookie ice cream

13 h 15 min

Vegan tiramisu

3 h 20 min

Nachos with beans and cashew sour cream

50 min