Mushroom & Garlic Fettuccine Alfredo

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Creamy, satisfying and dairy-free.

Ingredients

1/2 container Daiya Plain Cream Cheese Style Spread
1/2 crown broccoli
8 whole crimini mushrooms
2 tbsp vegetable oil
2 tsp garlic, minced
2 tsp onion, minced
2 tsp nutritional yeast
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
2 tsp parsley, dried
2 cups unsweetened almond milk
1 lb fettuccine pasta
1 tbsp Flour, (optional)

Instructions

Set water to boil in a medium sized pot.

Wash and chop half a crown of broccoli, steam broccoli.

Wash and slice crimini mushrooms, sauté in vegetable oil in a sauce pan.

Add fettuccine pasta to boiling water and cook according to directions on package.

In a separate pot, sauté garlic and onion in vegetable oil (for a thicker sauce, add flour).

Add almond milk, Daiya cream cheese style spread, and spices into the pot with garlic.

Use whisk to mix sauce, when smooth, add mushrooms and broccoli.

Add sauce to pasta and serve!

Tips for cooking with Daiya

35 min

Total Time

20 min

Prep Time

15 min

Cook Time

Servings

Free of these allergens

Dairy

Gluten

Soy

Eggs

Peanuts

Tree Nuts

Fish

Shellfish

Learn more about food allergies.

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