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Creamy Vegan Fettuccine Alfredo ??⠀
Yields 2-4 servings:⠀
• 300 g Fettuccine Pasta⠀
• 200 g broccoli • 150 g mushrooms, thinly sliced • 1 tbs vegan butter/ olive oil⠀
• 1 tsp sea salt⠀
• 1 tsp ground pepper⠀
For the sauce:⠀
• 1 cup unsweetened plant milk (I use cashew milk or soy milk)⠀
• 150 g peeled potatoes, cubed⠀
• 100 g onion, peeled and cubed • 100 g cashew nuts, soaked in water overnight or 6-8 hours • 1 tsp Himalayan/ sea salt, plus extra for later seasoning⠀
• 1 tsp whole grain mustard ?⠀
Instructions:⠀
1. Cook pasta (al dente) one minute less than what’s stated in cooking instructions on the packet.⠀
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2. Make the sauce by boiling potato and onion pieces until tender (about 10-12 minutes); then, drain and transfer to a blender- where plant milk and cashew nuts are added before blending. Salt and mustard are added later just before the mixture becomes smooth. ⠀
3. Use the water that was used for boiling onion and potato to blanch broccoli for a few minutes. Then, drain the water and shake off the excess. ⠀
4. Sauté garlic with vegan butter in a pan until fragrant. ⠀
5. Add mushrooms to the pan, season with more salt and pepper. Continue to cook for a few minutes before adding the sauce, followed by (al dente) fettuccine. Season to taste with more salt and pepper, if needed.⠀
6. Let simmer on low heat for a few minutes before adding broccoli. Serve hot. ⠀
7. Indulge.by @mymeatlessmeals⠀
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