Fettuccini in spinach mushoom sauce
Hola!
On a day when you don't want to make elaborate cooking plans, what better than pasta! I find vegan sauces much more interesting to make and of course tasteful too!
Last night I tried making chinese buns but boy did I mess it up well! Ha ha! The filling was great but the dough was a disaster. Next time I am going to get the dumpling sheets. Now coming back to tonight's dinner, it was a 45 minutes affair and turned out delightfully good! Here are the details.
SERVES 2 ADULTS.
INGREDIENTS.
1. Fettuccini (Or any pasta of your choice) -
255 gms
2. Garlic ( chopped) - 3 tsp
3. Plant based milk (I used soy)- 1 1/2 cups
4. Nutritional yeast- 2 tsp full
5. Cogniac or brandy - 2 tbsp
6. Dried sage and thyme (u can use any dried herb of ur choice)
7. Corn flour- 2 tsp
8. Crushed red pepper- 1/2 tsp or (as per taste)
9. Salt and pepper.
10. Baby bella mushrooms- 7-8 pieces, thinly sliced into three parts each
11. Baby spinach - 2-3 cups
12. White onion- 1/2- finely sliced.
13. 1 tsp full vegan butter
PREPARATION.
INGREDIENTS.
1. Fettuccini (Or any pasta of your choice) -
255 gms
2. Garlic ( chopped) - 3 tsp
3. Plant based milk (I used soy)- 1 1/2 cups
4. Nutritional yeast- 2 tsp full
5. Cogniac or brandy - 2 tbsp
6. Dried sage and thyme (u can use any dried herb of ur choice)
7. Corn flour- 2 tsp
8. Crushed red pepper- 1/2 tsp or (as per taste)
9. Salt and pepper.
10. Baby bella mushrooms- 7-8 pieces, thinly sliced into three parts each
11. Baby spinach - 2-3 cups
12. White onion- 1/2- finely sliced.
13. 1 tsp full vegan butter
THE PASTA-
1. Boil the pasta and keep it aside.
2. Heat the vegan butter in a pan.
3 Bring the heat to medium then add the 1/2 tsp of crushed pepper and 1 tsp of chopped garlic and saute for a minute.
4. Add the pasta and a pinch of salt and mix well then take it off the heat.
THE SAUCE
1. Slice the mushrooms and onions.
2. Prepare the sauce. In the plant based milk add the nutritional yeast, cogniac, herbs, 1/2 of the crushed pepper a pinch or two of salt.
3. Stir the cornflour in 1/4 cup of warm water.
4. Heat 2 tbsp of any cooking oil and saute the garlic onions and mushrooms on medium heat for about 5 minutes.
5. One they are cooked well with the juices flowing out, add the sauce and keep stirring it on med heat for another 3 minutes.
6. Add the cornflour liquid n stir it for a minute and then add the spinach n let it wilt for 2 minutes.
7. Add salt and ground pepper.
8. Serve it hot over a bed of sauteed fettuccini and garnish with some fresh or some more dried herb.
1. Boil the pasta and keep it aside.
2. Heat the vegan butter in a pan.
3 Bring the heat to medium then add the 1/2 tsp of crushed pepper and 1 tsp of chopped garlic and saute for a minute.
4. Add the pasta and a pinch of salt and mix well then take it off the heat.
THE SAUCE
1. Slice the mushrooms and onions.
2. Prepare the sauce. In the plant based milk add the nutritional yeast, cogniac, herbs, 1/2 of the crushed pepper a pinch or two of salt.
3. Stir the cornflour in 1/4 cup of warm water.
4. Heat 2 tbsp of any cooking oil and saute the garlic onions and mushrooms on medium heat for about 5 minutes.
5. One they are cooked well with the juices flowing out, add the sauce and keep stirring it on med heat for another 3 minutes.
6. Add the cornflour liquid n stir it for a minute and then add the spinach n let it wilt for 2 minutes.
7. Add salt and ground pepper.
8. Serve it hot over a bed of sauteed fettuccini and garnish with some fresh or some more dried herb.
I hope you make this and if you do, I would so love to hear how it turned out!
Signing off for tonight. Cheers🥂
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