As a youngin’ I used to always order Fettuccini 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 Fettuccini Alfredo and I have been reunited!
Creamy Portobello Fettuccini Alfredo
1 (16-ounce) package fettuccini
1/4 cup vegan buttery spread
1 (8-ounce) package sliced baby bella mushrooms
1 large clove garlic, minced
1-1/2 cups unsweetened almond milk
1 tablespoon cornstarch (or arrowroot)
1-1/2 cups shredded vegan mozzarella cheese (I use Daiya)
1 cup chopped fresh curly leaf parsley
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper
Cook fettuccini according to package directions. Drain and set aside.
Melt vegan buttery spread in a large pot over medium-high heat. Add garlic and mushrooms and cook until tender, stirring frequently, approximately 8-10 minutes. Drain garlic and mushrooms and set aside.
In a small bowl, whisk together almond milk and cornstarch until smooth. Add to the pot used to cook the pasta, and stir in the cheese, parsley, salt and pepper. Cook over medium heat, stirring often, until cheese melts and mixture is combined, approximately 5 minutes. Add the fettuccini and mushrooms, and mix until coated.