Vegan Mushroom Fettuccine with Spinach and Walnuts

Servings: 4 yield(s)
  • 4 tbsp vegan butter (divided)
  • 1 large shallot (diced or 1 small yellow onion)
  • 2 cloves minced garlic
  • 3 cups thinly sliced mushrooms
  • 3/4 cup vegetable broth
  • 3/4 cup plain vegan creamer/heavy cream
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 3 cups spinach
  • 1/4 cup fresh, chopped parsley
  • 1 tbsp lemon juice
  • ½ cup toasted walnuts (reserve half for topping)
  • 1 8 oz box of Explore Cuisine Edamame and Mung Bean Fettuccine
  • 4–6 oz vegan ricotta
  1. Bring a large pot of water to a boil with 1-2 tsp salt. Cook pasta according to package directions.
  2. Add 2 tbsp butter to a skillet over medium heat. Add shallots and sauté for about 5 minutes, until softened. Add additional 2 tbsp butter, garlic and mushrooms and continue cooking for 5 minutes, until mushrooms start to soften.
  3. While the mushrooms are cooking, toast the chopped walnuts in a small pan over medium heat, stirring often to prevent burning, for 5 minutes.
  4. Add vegetable broth, creamer, salt and pepper to pan and cook for 5-7 minutes, stirring often, until it starts to thicken.
  5. Add in spinach, parsley, lemon juice, walnuts and cooked pasta. Toss until spinach is wilted.
  6. Serve topped with vegan ricotta or parmesan (optional).
Recipe Notes

Cooking Tip: Rinse under cold water after draining to stop the cooking.