Vegan Creamy Mushroom Fettuccine

Make this Vegan Creamy Mushroom Fettuccine when you need a big bowl of comfort after a long day. A mixture of mushroom of your choice, cashew nut cream and spices, your healthy, yet flavourful dinner is ready in no time.

Serves 4

200g fettuccine pasta
400g white or brown mushrooms, cleaned and sliced
180ml vegetable broth, pre heated
100g cashew nut cream* (or vegan cheese)
1 large onion, diced
2 garlic cloves, minced
2 Tbsp olive oil
2 Tbsp all-purpose flour
½ tsp dried thyme
¼ tsp dried dill black pepper to taste
1 Tbsp chopped parsley, for garnish
1 small bunch of basil, for garnish

Seasoning Mix
2 Tbsp Lee Kum Kee Mushroom Vegetarian Stir Fry Sauce
1 Tbsp Lee Kum Kee Premium Light Soy Sauce

Bring a large pot of water to a boil and cook the fettuccine according to the package directions. Drain and set aside.
Heat up a wok or large non-stick pan over medium heat add in oil then sauté garlic, mushrooms and onion for 3 minutes until the onions turn translucent and the mushrooms are no longer releasing any moisture.
Add in thyme, dill and stir in the flour, mix until the mushrooms are evenly coated with it. Pour in the hot vegetable broth and seasoning mix. Stir until the sauce has slightly thickened and turn off the heat.
Add in the fettuccine and cashew cream to mix until it is evenly coated.
Seasoned with freshly grounded black pepper and garnish with chopped parsley and basil before serve.

To make your own ‘Simple Cashew Nut Cream’, Soaked 100g organic cashew nut in 200ml cold water overnight then drain well... Use a blender to blend the soaked cashew nut with 30ml of filtered water and a pinch of salt until smooth.

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