It’s a dairy free/vegan pasta dish with Black Truffle Extra Virgin Olive Oil in Alfredo sauce with broccoli and mushrooms. Perfect with some grilled chicken or protein of choice!
- 12 oz fettuccine noodles
- 1/2 onion chopped
- 1 broccoli head chopped
- 1 cup chopped mushrooms
- 2 Tbs vegan butter
- 1-2 Tbs garlic minced
- 2 Tbs flour
- 1 cup dry white wine
- 1 1/2 cup non-dairy milk unsweetened
- 1/4 cup vegan parmesan plus more for topping
- 1 tsp veggie Better Than Bouillon
- 1/2 fresh lemon – juiced
- salt & pepper to taste
- 2 Tbs black truffle oil
- Parsley for garnishing
Step1. Bring a pot of water to a boil. Generously salt the water, add fettuccine and cook according to package instructions.
Step2. While the pasta is cooking, sauté your onion and broccoli until softened. Add mushrooms and butter over medium heat. Add garlic and sauté for 30 seconds.
Step3. Add the flour to the pan and whisk until bubbly.
Step4. Whisk wine into the pan and cook for 5 minutes, stirring regularly!
Step5. Add milk, vegan parmesan, Better Than Bouillon and lemon juice to the pan. Stir until combined.
Step6. Taste and add salt & pepper as needed.
Step7. Right before adding fettuccine to the sauce, add truffle oil to the sauce and stir to combine.
Step8. Add fettuccine to the pan and toss to coat evenly.
Serve immediately and garnish with fresh parsley and additional parmesan.