Spinach and Mushroom Fettuccine Alfredo

Recipe submitted by veganmiss, 07/10/11

Spinach and Mushroom Fettuccine Alfredo

Ingredients (use vegan versions):

10 ounces dried porcini mushrooms
10 ounces dried chanterelle mushrooms
1 1/2 cups nondairy milk
1/2 pound fettuccine
7 ounces silken tofu
1/4 cup nutritional yeast flakes
1/8 cup vegan parmesan
2-3 tablespoons vegan butter
salt and pepper, to taste
2 cloves garlic, minced
1 cup spinach, chiffonade cut
1/4 cup basil, chopped
1/4 cup parsley, chopped

Directions:

1. Soak the mushrooms in the milk for 30 minutes. Strain the mushrooms and reserve the milk. Slice the mushrooms thinly.

2. Cook the pasta according to package …

Read full article at vegweb.com

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