Mushroom Fettuccine With Spinach And Walnuts

Mushroom Fettuccine With Spinach And Walnuts

By Explore Cuisine

Average rating: 5.0 • Rated by 2 users

Servings: 4

Total time: 30 min

Preparation time: 5 min

Cooking time: 25 min

Cooking method: Cooking

Difficulty: Beginner

Healthy and delicious mushroom fettuccine with spinach and walnuts!


vegan butter (divided) • 4 tbsp
1 large shallot (or small yellow onion)
2 cloves garlic minced
thinly sliced mushrooms • 2 cups
vegetable broth • 3/4 cups
plain vegan creamer/heavy cream • 3/4 cups
salt • 3/4 tsp
black pepper • 1/2 tsp
spinach • 3 cups
chopped parsley • 1/4 cups
lemon juice • 1 tbsp
toasted walnuts (half for topping) • 1/2 cups
1 box Explore Cuisine Edamame and Mung Bean Fettuccine
150 vegan ricotta cheese



Bring a large pot of water to a boil with 1-2 tsp salt. Cook pasta according to package directions.


Add 2 tbsp butter to a skillet over medium heat. Add shallots and sauté for about 5 minutes, until softened. Add additional 2 tbsp butter, garlic and mushrooms and continue cooking for 5 minutes, until mushrooms start to soften.


While the mushrooms are cooking, toast the chopped walnuts in a small pan over medium heat, stirring often to prevent burning, for 5 minutes.


Add vegetable broth, creamer, salt and pepper to pan and cook for 5-7 minutes, stirring often, until it starts to thicken.


Add in spinach, parsley, lemon juice, walnuts and cooked pasta. Toss until spinach is wilted.


Serve topped with vegan ricotta or parmesan (optional).


Cooking Tip: Rinse under cold water after draining to stop the cooking.

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