Vegan Mushroom Fettuccine!

This Creamy Vegan Mushroom Fettucinie is a super simple dinner idea that comes together in minutes! The sauce base is made from sauteed mushrooms, veggie broth, and nut milk, making a light and creamy sauce. I serve this sauce over brown rice fettuccine. It’s loaded with green veggies from the addition of peas and broccoli. You can add whatever veggies are in season or your favourite. I love frozen peas and broccoli especially in winter time, and its a great way to get some extra greens in.

This makes a complete and satisfying meal with some added plant-based protein from the noodles and veggies. If you’re looking for more protein, you could garnish this salad with some sunflower seeds or pine nuts on top, or serve it with a protein-packed side salad.

This makes a quick and easy weeknight meal. This sauce also stores well in the fridge for up to a week.

For more vegan pasta recipes, try my Walnut Mushroom Bolognese Sauce, Easy Vegan Pesto, or Creamy Tomato Pasta Sauce with Cashew Cream!

