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Creamy Vegan Mushroom Fettuccine
Makes 4, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 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 |
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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