Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons olive oil, divided
- 1 large red onion, peeled and diced
- 3tablespoons plain flour
- 2 1/3 cup almond milk, unsweetened
- 1tablespoons nutritional yeast
- 4 cloves garlic, peeled and minced
- 400grams mixed mushrooms, sliced
- 300grams fettuccine
- 100grams flaked almonds, toasted
- 3tablespoons parsley, fresh, chopped
Nutrition per serving
2580kJ
Protein
21.8grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
You won't believe this deliciously creamy mushroom alfredo is completely dairy free.
Method
Step 1 of 3
Heat half of the oil in a saucepan on medium heat and cook the onions for 5 minutes. Stir in the flour , mix well and cook for 2 minutes. Pour in the almond milk and cook, stirring, for 3-4 minutes until smooth and thick. Remove from the heat and stir in the nutritional yeast.
Step 2 of 3
Heat the rest of the oil in a large pan and cook the mushrooms and garlic for 7-8 minutes. Tip the creamy sauce into the pan and mix well. Bring a pot of water to the boil and cook the fettuccine according to pack instructions and drain.
Step 3 of 3
Tip the fettuccine into the saucepan and toss well. Serve with toasted almonds and fresh parsley on top.
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