Creamy Portobello Fettuccine Alfredo
1 (16 ounce) package fettuccine
1/2 cup vegan buttery spread
1 large clove garlic, minced
1 (8 ounce) package sliced baby bella mushrooms
1 1/2 cups unsweetened nondairy milk (I use almond)
1 tablespoon cornstarch (or arrowroot)
1 1/2 cups shredded vegan mozzarella cheese (I use Daiya)
1 cup curly leaf parsley, chopped
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1. Cook fettuccine according to package directions. Drain and set aside. Melt vegan buttery spread in a large pot over medium-high heat.
2. Add garlic and mushrooms and cook until tender, stirring frequently, approximately 8-10 minutes. Drain garlic and mushrooms and set aside.
3. In a small bowl, whisk together milk and cornstarch until smooth. Add to the pot used to cook the pasta, and stir in the cheese, parsley, salt and pepper.
4. Cook over medium heat, stirring often, until cheese melts and mixture is combined, approximately 5 minutes. Add the fettuccine and mushrooms, and mix until coated.
Source of recipe: As a youngin’ I used to always order fettuccine alfredo when going to an Italian restaurant. Nothing beat the cheesy creaminess of this dish and it was always so delicious when paired with garlic bread. I haven't enjoyed anything even remotely close since going vegan, until now; my beloved fettuccine alfredo and I have been reunited!