Creamy Portobello Fettuccine Alfredo
1 (16 ounce) package fettuccine
1/2 cup vegan buttery spread
1 large clove garlic, minced
1 (8 ounce) package sliced baby bella mushrooms
1 1/2 cups unsweetened nondairy milk (I use almond)
1 tablespoon cornstarch (or arrowroot)
1 1/2 cups shredded vegan mozzarella cheese (I use Daiya)
1 cup curly leaf parsley, chopped
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1. Cook fettuccine according to package directions. Drain and set aside. Melt vegan buttery spread in a large pot over medium-high heat.
2. Add garlic and mushrooms and cook until tender, stirring frequently, approximately 8-10 minutes. Drain garlic and mushrooms and set aside.
3. In a small bowl, whisk together milk and cornstarch until smooth. Add to the pot used to cook the pasta, and stir in the cheese, parsley, salt and pepper.
4. Cook over medium heat, stirring often, until cheese melts and mixture is combined, approximately 5 minutes. Add the fettuccine and mushrooms, and mix until coated.
Source of recipe: As a youngin’ I used to always order fettuccine alfredo when going to an Italian restaurant. Nothing beat the cheesy creaminess of this dish and it was always so delicious when paired with garlic bread. I haven't enjoyed anything even remotely close since going vegan, until now; my beloved fettuccine alfredo and I have been reunited!
SO HOW'D IT GO?
This was so good! Thank you for sharing.
Great! My pleasure! :)
This was so good! Thank you for sharing.
This is excellent! I made it with ziti pasta and soy milk (because that's what I had on hand). Very satisfying for my entire family. Love the addition of mushrooms. Thank you!
Next time (which will be very, very soon) I'll try mixing in peas or broccoli.
Yay! So glad you liked it, treehugger5! Mixing in peas or broccoli sounds delicious.
the pictures look as if you used spinach fettuccine. as i was reading the recipe before looking at the pictures, i thought it needed some green. you could also add other veggies as well. will have to try this. thanks.
This is excellent! I made it with ziti pasta and soy milk (because that's what I had on hand). Very satisfying for my entire family. Love the addition of mushrooms. Thank you!
Next time (which will be very, very soon) I'll try mixing in peas or broccoli.