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®.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Quinoa tabouli

12 h 40min

Mushroom quinotto

30min

Quinoa salad with mango salsa

1 h

Green garden juice

5min

Crumbed fish nuggets

1 h 40min

Strawberry fizz

10min

Chilorio shredded pork with lime-pickled onions

2 h 15min

Coconut and almond milk shake

10min

Paleo sandwich bread

1 h 30min

Gluten and grain free bread rolls

1 h 20min

Banana caramel thickshake (Toddlers and beyond)

24 h 10min

Choc chunk and pomegranate oatmeal cookies

45min