Is there anything better than a big plate of creamy pasta on a cold, rainy day? Didn’t think so. This creamy mushroom fettuccine is a definite winner in my books and is a staple in our household. If you know me, you’ll know that I am a big fan of pasta recipes, and this fettuccine ticks all the boxes.
What makes this fettuccine great?
- It is super creamy from the white sauce that includes dairy free ingredients such as cheese, cream and milk.
- It is loaded with colourful vegetables. This would be a great way to sneak in those extra vegetables if you have kids.
- It is very comforting at any time of the year and makes a great meal to share with your family and friends.
The benefits of mushrooms
Mushrooms contain protein and fibre. They are one of the few food sources for vitamin D, a fat-soluble vitamin that our bodies make with exposure to sunlight. In addition, mushrooms contain a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues. Plus they taste delicious (I know that no everyone will agree with me on this one)! Don’t know about you but I don’t need more convincing to eat more mushrooms.
What if I don’t follow a dairy free diet?
No problem! This recipe is made of dairy-free cheese, cream and milk, however you can easily switch to regular cheese, cream and milk. Plus, this white sauce is very versatile and you might find you can it in other recipes!
Creamy Mushroom Fettuccine
Ingredients
- 250 grams Fettuccine pasta
- 250 grams White button mushroom (stalk removed and the rest finely diced)
- 1 large Brown onion (finely diced)
- 6 cloves Garlic
- 4 small Bell peppers (2 red, 2 green, finely diced)
- 1/2 tsp Coarse pepper
- 1 tsp Cajun seasoning
- 2 tsp Mixed herbs
- 2 tsp Tomato puree
White sauce
- 1 Tbsp Tapioca starch
- 1 Tbsp Brown rice flour
- 400 ml Water
- 100 g Dairy free cheese (optional)
- 125 ml Cream (I used soy cream)
- 100 ml Plant-based milk (I used rice milk)
- 1 cube Bouillon Cube
- 2 tsp Salt
Instructions
- Cook the pasta according to the packet instructions. Strain, add a drizzle of olive oil (to prevent the pasta from sticking together), stir well and set aside.
- Heat a large non-stick frying pan on medium-high heat. Add 3 Tbsp of olive oil and the mushroom stalks and cook for about 5 minutes until the stalks turn nice and brown. Set aside.
- In the same non-stick frying pan that the mushroom stalks were cooked in, add add 1/3 of a cup of olive oil. Heat the pan on medium-high heat and add the onion and garlic. Fry the onion for at least 8-10 minutes until it is nice and golden. Add the bell peppers and cook for another 5 minutes, stirring frequently. Add the remaining ingredients and stir well.
White sauce
- Mix the tapioca starch, brown rice flour, and water well with a whisk (this will thicken up the white sauce). I usually use a Nutribullet for this but you can use a whisk. Set aside.
- Heat a medium sized pot on medium heat and add the cheese, soy cream, and milk.
- Crumble in the bouyon cube, dried oregano and salt and bring to a boil. Keep stirring the sauce frequently to make sure it doesn’t burn. Once the sauce is nice and thick, give another taste test to make sure nothing is missing (adjust the seasoning if you need to).
- Add the pasta and the white sauce to the frying pan and mix well.
Like this Creamy Mushroom Fettuccine?
If you are a pasta lover, take a look at my other easy and delicious pasta recipes including this Spaghetti All’Arrabbiata.
More recipes
For more recipes, please have a look at the rest of my recent posts:
