Vegan fettuccine alfredo
This vegan fettuccine alfredo is a guaranteed crowd pleaser. Fettucine pasta in a rich, creamy sauce with a verdant medley of spinach and asparagus. Plus it's ready in only 15 minutes!
Servings: 2
Ingredients
- 200 g fettuccine or tagliatelle
- 130 g asparagus
- 25 g margarine
- 2 cloves of garlic crushed
- 150 mls soya cream
- 50 g vegan cheese grated leaving some aside for garnish
- Black pepper to season
- 75 g spinach
- 1 tbsp fresh parsley chopped
Instructions
- Cook the pasta in a large pan of boiling, well salted water for 10-12 minutes, until al dente.
- Trim the woody ends of the the asparagus and discard. Chop the remaining stalks into quarters. Place the stalks in a steamer for 5 minutes.
- Melt the margarine in a frying pan over a low heat, add the garlic and sauté for a minute. Stir in the soya cream, vegan cheese, black pepper and 1 tablespoon of pasta water, increase the heat and simmer for 2 minutes. Finish by stirring through the spinach until wilted. Drain the pasta and add the asparagus, then pour over the sauce and mix well.
- Serve in large bowls and garnish with vegan cheese, parsley and black pepper.