Serves 4
Ingredients
400g fettucine pasta, can be fresh or dry depending on your preference
1 tbsp. olive oil
1 medium red onion, diced
1 ½ cups button mushrooms, diced
3 cups unsweetened soy milk
1 cup walnuts, chopped
½ cup vegan parmesan cheese, VioLife non-dairy cheese is a good example
1 tbsp. Dijon mustard
2 garlic cloves, minced
1 tbsp. fresh lemon juice
1 tbsp. sesame seeds
2 handfuls of fresh spinach
Salt and pepper to taste
Preparation method
1.To make the sauce, combine the soy milk, walnuts, vegan parmesan cheese, Dijon mustard, salt, pepper, garlic, lemon juice and sesame seeds and blend until smooth.
2. Begin cooking the paste according to the cooking instructions, bearing in mind that fresh pasta cooks in two minutes while dry pasta can take up to ten minutes.
3. In a frying pan on high heat, combine the oil and onion and sauté until transparent. Add the mushrooms and sauté until they are wilted. Pour in the sauce mixture and stir well until combined.
4. Remove the pasta from the boil and transfer to the frying pan. Add the spinach to the frying pan and stir until the sauce begins to wilt the spinach. Season with salt and pepper to taste.
Nice to Know: This makes for a great leftover so if you want to plan ahead for future dinners make extra and store in the fridge for up to two days.