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


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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