Skip to main content Search
Pasta Alfredo with mushrooms

Pasta Alfredo with mushrooms
3.3 68 rating
Prep. 10 min
Total 40 min
4 portions
Sign up for free

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®.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Mushroom croustade

3.6(36)

1h 35min

Vegan potato and onion bake (Thermomix® Cutter)

3.2(6)

1h 30min

Savoury potato and onion bake

3.9(74)

1h 30min

Eggplant and tomato breakfast hash with crispy tempeh

3.3(12)

40min

Butternut mac and cheese

3.3(146)

45min

Raw zucchini bolognaise (Thermomix® Spiralizer, using modes)

3.9(15)

15min

Raw pumpkin and zucchini curry

3.1(11)

25min

Vegan gravy

4.2(20)

40min

Creamy cauliflower and blue cheese pasta

3.5(75)

40min

Potato bake

4.0(71)

1h 35min

Breakfast sausages

3.7(28)

1h 5min

Mushroom stroganoff

4.3(343)

20min