Vegan Fettuccine Alfredo with Mushrooms

By Vegan Richa · 40 min

Ingredients

Instructions

1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, mushrooms and a good pinch of salt and cook until golden. Add the wine, Worcestershire sauce and pepper flakes and cook for 30 seconds.
2. Bring a large pot of water to a boil. Add the fettuccine and cook 3 minutes, stirring. Place the cauliflower and potato in a strainer over the pasta to steam for the remaining 5 to 6 minutes, or until the pasta is cooked to your liking.
3. Drain the pasta and rinse in cold water. Transfer the steamed cauliflower and potato to a blender.
4. Add the remaining sauce ingredients to the blender, plus 2 tablespoons of the mushroom mixture from the pan, and blend until smooth. Blend for a minute, rest a minute, then blend again.
5. Pour the sauce into the skillet and bring to a boil over medium heat to thicken. Adjust salt and seasoning; if too thick, add water or non-dairy milk.
6. Toss in the fettuccine and serve, or plate the pasta and spoon the sauce generously over it. Garnish with basil and black pepper, and vegan parmesan if you like.

Summarized from Vegan Richa's video. Watch it for the details.

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