FoodCoop Recipes
Mushroom pasta with vegan ‘alfredo’ sauce
Our version of a classic sauce uses almond milk instead of double cream. Try it!
Cook
25 minutes
Serves
4
Ingredients
300g Co-op linguine
1 tbsp Co-op olive oil
1 onion, finely chopped
250g Co-op closed cup mushrooms, thinly sliced
2 garlic cloves, grated
1/2 tsp cracked black pepper
1/2 tsp dried rosemary
200g cauliflower florets
1 vegetable stock cube, crumbled
300ml unsweetened almond milk
Small bunch parsley, chopped
Method
Cook the linguine according to the pack instructions
Reserve a mugful of the cooking water, then drain into a colander and leave in the sink, occasionally rinsing with cold water, so it doesn’t stick to itself
Meanwhile, heat the oil in a large pan over a medium heat and cook the onion for 5 mins, until soft
Increase the heat slightly, add the mushrooms and fry for 3 mins or until golden, then add the garlic, black pepper, and rosemary and cook for another 2 mins
Transfer to a plate and set aside
Put the cauliflower, stock cube, and milk in the pan and bring to a boil, then simmer for 6-8 mins or until the cauli is tender
Use a stick blender to blitz into a smooth sauce
Add the mushroom mixture and simmer gently until the thickness of double cream
Add 4 tbsp of the reserved pasta water and fold in the cooked pasta
Heat for 2 mins, scatter with parsley then serve
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1527kJ / 362kcal (18%) | 5.7g | 0.9g | 0.7g | 0.71g |
Low · 8% | Low · 5% | Low · 8% | Low · 8% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 61g.
