Creamy Vegan Mushroom Fettuccine with Parsley Oil

Creamy Vegan Mushroom Fettuccine with Parsley Oil

serves 4 cooks in 25 difficulty one

On colder week-nights, this might just be the only meal I want. A creamy, hearty pasta dish that transports you to Italy, as you imagine you’re indulging in a vat full of cheese and cream. In reality you may be sitting in front of the fire like me, in the english countryside with rain crashing on the windows outside.. with no dairy in sight.

Being allergic to dairy, the creamy mushroom pasta’s of this world have not been on my menu, until now. This oh-so-creamy fettuccine in made with coconut milk, vegetable stock and the juices and oils from the sautéed mushrooms and asparagus. It’s truly a special meal, and incredibly easy to cook.


The Ingredients

3 Leeks

2 punets of Mushrooms (I use a mix, of either oyster, crimini or shitake)

2 bunches of Asparagus

1 bag of Spinach

4 servings of Fettuccini

1 cup of Coconut Cream

1/3 cup Vegetable Stock (make by adding 2 tsp vegetable bouillon powder, or 2 cubes to 1/3 cup of water).

1 bunch of parsley

1/4 cup olive oil

Juice of 1 lemon


Start by preparing your vegetables: Slice the white part of the leeks, discarding the green. Slice the mushrooms, and chop the asparagus (removing the tough bottom).

Add a large saucepan filled with water, and bring to the boil ready to add your fettuccini. Cook your fettuccini as per the instructions.

Now add a frying pan to a medium heat with a drizzle of olive. Start by cooking the leeks until soft, then add in the asparagus and mushrooms, sauté until all cooked. Add in 1 cup of coconut cream, and 1/3 cup of vegetable stock. Now add in the spinach, let wilt over a medium-low heat.

Make your simple parsley oil. Mince the parsley well and add to a bowl with 1/4 cup olive oil, and juice of 1 lemon. Season with salt.

Drain your pasta, and add to the sauce, mixing well.

Plate up, adding your parsley oil to the top. Enjoy!


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