Rich, flavorful, and ready in about 15 minutes, this Vegan Creamy Fettuccine with Peas and Mushrooms recipe is a healthier twist on the classic fettuccine alfredo! It’s easy to make, yet tastes decadent and is filled with healthy plant-based ingredients.
And if you’re worried about your protein intake, know that you don’t need to eat meat or seafood with every meal to fill your day with plenty of good, wholesome protein. Nearly all vegetables, beans, grains, nuts, and seeds contain some, and often much, protein.
Vegan Creamy Fettuccine with Peas & Mushrooms Recipe
Prep Time: 5 min | Cook Time: 10 min | Serves: 2
+ 4 ounces (115 g) fresh or dried fettuccine (DIY fresh pasta recipe here)
+ 2 tbsp coconut oil
+ 1/2 pound (225 g) mushrooms, thinly sliced
+ 1 red onion, diced
+ 2 garlic cloves, minced
+ 1/2 tsp dried thyme
+ sea salt and freshly ground black pepper, to taste
+ 1/4 cup coconut milk
+ 1 cup fresh peas
+ fresh parsley leaves, to serve
In a large pot of boiling salted water, cook pasta according to package instructions. Drain well.
Meanwhile, heat the coconut oil in a large skillet over medium heat. Add onion, garlic, and mushrooms. Saute for 3-4 minutes until tender. Stir in thyme and season with salt and pepper.
Add coconut milk, peas, and fettuccine. Bring to a boil, cover, reduce heat and simmer, stirring occasionally, for 4 more minutes. Remove from heat, garnish with parsley and enjoy!
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