Fettuccini Alfredo

Lactose-Free | Vegan | Gluten-Free

4 servings

Prep time: 15 minutes
Cook Time: 15 minutes

What You’ll Need

  • 8 oz. fettuccine pasta, cooked al dente (gluten-free pasta for gluten-free option)
  • 8 oz. button mushrooms, halved
  • 1 cup frozen pearl onions
  • ¾ cup frozen petite peas
  • 2 garlic cloves, crushed
  • 2 Tbsp. olive oil
  • 2 Tbsp. flat leaf parsley, chopped
  • 2 Tbsp. fresh thyme, chopped
  • 8 oz. Vevan Mozza-Shred
  • ¾ cup mushroom stock
  • Salt & black pepper to taste

Here’s How

  1. Heat olive oil in a large skillet over medium-high heat. Add garlic, mushrooms, and onions and sauté for about 5 minutes until golden. Add peas, thyme and parsley and cook until peas are soft, about 2 to 3 minutes more.
  2. Alfredo sauce: In a medium saucepan, add mushroom stock and bring to a boil. Add the Vevan Mozza-Shred and stir until melted and creamy.
  3. Toss the sauce and veggies in with the pasta.
  4. Season with salt and freshly ground black pepper if desired.
  5. Serve & Enjoy!