Vegan Whole Wheat Fettuccine with Mushrooms & Asparagus

Whole Wheat Fettuccine with Mushrooms & Asparagus

Whole Wheat Fettuccine with Mushrooms & Asparagus

(Serves 4)


375g whole wheat pasta

2 garlic cloves, finely diced

½ onion, finely diced

1 bunch of asparagus, stems sliced on a diagonal

4 mushrooms, sliced thinly

1 cup liquid vegetable stock

1 cup soy milk or nut milk

2 tbsp cornstarch (cornflour)

½ cup nutritional yeast

1 handful fresh parsley, roughly chopped

salt & pepper to taste


Bring a pot of water to the boil. Add the whole wheat pasta and cook until al dente.

Heat a frying pan on a high heat and saute the onion and garlic until soft. Add the mushrooms and continue to saute. Add a dash of stock and stir to deglaze the pan. Add the vegetable stock and soy milk, then bring to the boil, stirring often. Add the cornstarch mixed in a little water and stir until thick. Add the asparagus and the nutritional yeast, simmer for a few minutes. Add salt and pepper to taste. Stir well, then serve with a sprinkle of fresh parsley on top.

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