This simple recipe uses an almond-based cream to create a delicious, vegan-friendly fettuccine that everyone will love. Serve with crisp, golden garlic bread for a moreish menu favourite.
Vegan pasta with garlic bread

Ingredients

Serves:
  • 100 g Blanched Almonds
  • 50 mL Olive Oil
  • 600 g Button Mushrooms, Sliced
  • 2 each Cloves Garlic, Crushed
  • 400 g Fettuccine
  • 300 mL Almond Milk
  • 125 mL Vegetable Stock
  • 150 g Baby Spinach
  • 2 each La Famiglia Garlic Bread Loaves
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Method

Step One

Soak blanched almonds in boiling water for 2 hours to soften.

Step Two

Heat oil in a large pan over medium heat. Cook mushrooms until tender and golden, add garlic, cook for another minute then remove from the heat and keep warm.

Step Three

Cook pasta until al dente. Drain and keep warm, reserving ½ cup cooking water.

Step Four

Drain almonds and place in a food processor. Blend until finely chopped. Add almond milk and vegetable stock. Blend until smooth. If needed, add a little pasta water to loosen the sauce. Pass mixture through a sieve if not fully smooth.

Step Five

Cook La Famiglia Garlic Bread according to instructions.

Step Six

Return mushrooms to the heat, add the sauce and warm. Toss through pasta and spinach until spinach is wilted. Season and serve immediately with garlic bread.

 

TOTAL PER SERVE: $4.20

 

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