Vegan Mushroom Fettuccine!
This Creamy Vegan Mushroom Fettucinie is a super simple dinner idea that comes together in minutes! The sauce base is made from sauteed mushrooms, veggie broth, and nut milk, making a light and creamy sauce. I serve this sauce over brown rice fettuccine. It’s loaded with green veggies from the addition of peas and broccoli. You can add whatever veggies are in season or your favourite. I love frozen peas and broccoli especially in winter time, and its a great way to get some extra greens in.
This makes a complete and satisfying meal with some added plant-based protein from the noodles and veggies. If you’re looking for more protein, you could garnish this salad with some sunflower seeds or pine nuts on top, or serve it with a protein-packed side salad.
This makes a quick and easy weeknight meal. This sauce also stores well in the fridge for up to a week.
For more vegan pasta recipes, try my Walnut Mushroom Bolognese Sauce, Easy Vegan Pesto, or Creamy Tomato Pasta Sauce with Cashew Cream!
Creamy Vegan Mushroom Fettuccine
Ingredients
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1 medium onion diced
- One 8 oz package of mushrooms sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried tarragon
- 1 cup veggie broth store-bought or homemade
- 1 cup soy milk Or nut milk of choice. I found soy milk is the creamiest here.
- 2 tablespoons cornstarch
- 2 cups broccoli cut into pieces
- 1 cup frozen peas
Instructions
- Heat olive oil in a medium saucepan. Add garlic, onion, and mushrooms. Season with salt, pepper, and tarragon. Saute over medium heat until soft, about 6-8 minutes.
- Add the veggie broth and nut milk of choice. Whisk in the cornstarch until combined. Bring to a low boil and let simmer for about 10 minutes, until sauce is slightly thickened.
- Add the broccoli and peas about 3-5 minutes before serving to cook through.
- At any point, you can add additional nut milk if you desire a thinner sauce.
- Serve over your pasta of choice.