In this Fettuccine Alfredo, you can also add some lemon juice to the sauce, freshly squeezed is best, or garnish with lemon wedges.
1 tablespoon oil
8 mushrooms, chopped
5 cloves garlic, minced
1/2 cup coconut milk
Vegan soy Parmesan (optional)
1/4 teaspoon nutmeg
3/4 teaspoon freshly ground black pepper
Salt to taste
Saute the mushrooms and the garlic in a pan over medium-low heat, until it looks creamy. Separately bring the coconut milk to a boil over the lowest heat possible, and as soon as it starts boiling, add the parmesan (if using), nutmeg, and pepper, (lemon, if using - see note below) and remove from heat. Mix all together.
Add the coconut sauce to the mushrooms/garlic and simmer on low heat until the sauce reduces. Make sure to stir it constantly or mixture will burn. Stir until it comes to a consistency that looks like alfredo sauce, and serve immediately over fettuccine noodles.
Recipe makes 2 to 4 servings Fettuccine Alfredo.
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