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Creamy Vegan Mushroom Fettuccine

Laura Brining
A simple and creamy Vegan Mushroom Fettuccine!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

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.