Vegan Fettuccini Alfredo with Broccoli and Mushrooms
Total time: 30 minutes
Yield: 4 servings
2 cups fresh broccoli florets
2 cups white button mushrooms, sliced
2 small shallots, finely diced (about a ¼ cup)
2 cloves garlic, minced
2 cups unsweetened MimicCream
1 tbsp arrowroot powder or cornstarch mixed with 1 tbsp unsalted vegetable stock (as a thickener)
1/2 cup white wine
1/4 cup fresh parsley, chopped
Half a lemon, juiced
Fresh ground black pepper
Bring a large pot of water to a boil. Add pasta and cook according to package instructions, drain.
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes. Drain.
Heat a large skillet over medium heat. Add garlic, shallots and mushrooms and stir. Add a tablespoon of vegetable stock and sauté for five minutes, adding small amounts of vegetable stock if needed to prevent sticking.
Add MimicCreme, white wine, lemon and stir to combine. Simmer on low for five minutes, stirring occasionally.
In a small bowl, combine arrowroot and vegetable stock. Slowly add to pan and stir to thicken.
Turn off heat under sauce and add pasta, broccoli and fresh parsley. Toss pasta until sauce is evenly distributed. Season with fresh black pepper, garnish with extra parsley and serve.
How do you spell it? Fettuccine? or Fettuccini? Why is this bothering me so much? lol ;)
Welcome to Virtually Vegan Mama! My name is Jennifer and I am a super busy stay at home mama of three and wife to a loving husband. I'm here to create simple, healthy, plant-based meals to serve my whole family. This is our growing family cookbook and we are sharing it with you.