Whole Wheat Fettuccine with Mushrooms & Asparagus
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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