Mushroom Fettuccine With Spinach And Walnuts

Mushroom Fettuccine With Spinach And Walnuts

By Explore Cuisine

Average rating: 5.0 • Rated by 1 user

Servings: 4

Total time: 30 min

Preparation time: 5 min

Cooking time: 25 min

Cooking method: Cooking

Difficulty: Beginner

Healthy and delicious mushroom fettuccine with spinach and walnuts!

Ingredients

vegan butter (divided) • 4 tbsp
1 large shallot (or small yellow onion)
2 cloves garlic minced
thinly sliced mushrooms • 2 cups
vegetable broth • 3/4 cups
plain vegan creamer/heavy cream • 3/4 cups
salt • 3/4 tsp
black pepper • 1/2 tsp
spinach • 3 cups
chopped parsley • 1/4 cups
lemon juice • 1 tbsp
toasted walnuts (half for topping) • 1/2 cups
1 box Explore Cuisine Edamame and Mung Bean Fettuccine
150 vegan ricotta cheese

Steps

1

Bring a large pot of water to a boil with 1-2 tsp salt. Cook pasta according to package directions.

2

Add 2 tbsp butter to a skillet over medium heat. Add shallots and sauté for about 5 minutes, until softened. Add additional 2 tbsp butter, garlic and mushrooms and continue cooking for 5 minutes, until mushrooms start to soften.

3

While the mushrooms are cooking, toast the chopped walnuts in a small pan over medium heat, stirring often to prevent burning, for 5 minutes.

4

Add vegetable broth, creamer, salt and pepper to pan and cook for 5-7 minutes, stirring often, until it starts to thicken.

5

Add in spinach, parsley, lemon juice, walnuts and cooked pasta. Toss until spinach is wilted.

6

Serve topped with vegan ricotta or parmesan (optional).

7

Cooking Tip: Rinse under cold water after draining to stop the cooking.

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