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Pasta Alfredo with mushrooms

Pasta Alfredo with mushrooms
3.3 68 ratings
Prep. 10 min
Total 40 min
4 portions
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Ingredients

  • fresh baby spinach leaves
    60 g
  • filtered water
    1120 g
  • dried fettuccine (egg free - see Tips)
    250 g
  • salt
    1 ½ tsp
  • extra virgin olive oil
    2 tsp
  • garlic cloves
    3
  • brown onion (approx. 90 g)
    ½
  • pepitas (see Tips)
    40 g
  • nutritional yeast (see Tips)
    20 g
  • tahini (see Tips)
    1 tbsp
  • dried thyme
    ¼ tsp
  • dried basil
    ½ tsp
  • lemon juice
    2 tsp
  • sorghum flour
    1 tbsp
  • ground black pepper
    1 pinch
  • plant-based milk of choice
    350 g
  • fresh brown mushrooms cut into thin slices (5 mm)
    200 g
  • vegan Parmesan cheese (see Tips)
    2 tbsp
  • fresh flat-leaf parsley leaves only, chopped, for garnishing

Difficulty

easy

Nutrition per 1 portion

Protein 13.6 g
Calories 1435.9 kJ / 341.9 kcal
Fat 18.8 g
Fibre 6.8 g
Carbohydrates 27.9 g

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