Creamy Vegan Garlic Mushroom Pasta

AMY LE CREATIONS(2)
Mitch Wemple: "Very tasty, even better with crushed red pepper." Read More
10Ingredients
35Minutes
1130Calories

Ingredients

US|METRIC
  • 225 grams fettuccini pasta (uncooked)
  • 2 1/2 teaspoons extra virgin olive oil
  • 1 small onion (diced roughly, 1/2 cup)
  • 2 tablespoons cornflour
  • 2 cups unsweetened almond milk
  • 1 1/2 tablespoons nutritional yeast
  • 2 garlic cloves (or to taste)
  • 400 grams mushrooms (I used a mixture of button and brown, sliced)
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon salt (+ pepper to taste)
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    NutritionView More

    1130Calories
    Sodium52% DV1250mg
    Fat103% DV67g
    Protein59% DV30g
    Carbs39% DV116g
    Fiber56% DV14g
    Calories1130Calories from Fat600
    % DAILY VALUE
    Total Fat67g103%
    Saturated Fat51g255%
    Trans Fat
    Cholesterol
    Sodium1250mg52%
    Potassium1720mg49%
    Protein30g59%
    Calories from Fat600
    % DAILY VALUE
    Total Carbohydrate116g39%
    Dietary Fiber14g56%
    Sugars15g30%
    Vitamin A25%
    Vitamin C50%
    Calcium10%
    Iron60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Mitch Wemple a month ago
    Very tasty, even better with crushed red pepper.
    Derek Kelly 2 months ago
    This recipe was wonderful! I used chickpea pasta and added a yellow bell pepper and spinach to the mushrooms for some color and the result was top notch. Amazing flavor!

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