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(S) Fettuccine with Creamy Mushroom Sauce

(S) Fettuccine With Creamy Mushroom Sauce

By: Rachel's Tea



  • Whole-wheat fettuccine 12 ounces
  • Olive oil (extra-virgin) 1 tablespoon
  • Shallot (chopped) 1/2 cup
  • Garlic (chopped) 2 tablespoons
  • Salt 3/4 teaspoon
  • Freshly ground pepper 1/2 teaspoon
  • Mixed mushrooms (sliced) 1 1/2 pounds
  • Brandy (or dry sherry) 2 tablespoons
  • All-purpose flour 3 tablespoons
  • Vegetable broth (or “no-chicken” broth) 1 cup
  • Vanilla almond milk 1/3 cup
  • Vegan cheese (grated and divided) 1/2 cup
  • Fresh thyme (chopped or 3/4 teaspoon dried) 1 1/2 teaspoons

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For A Delicious Dinner!


  1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package instructions.
  2. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the pot.
  3. Meanwhile, heat oil in a large skillet over medium-high heat.
  4. Add shallot, garlic, thyme, salt and pepper and cook, stirring, until the shallot is light brown, 1 to 3 minutes.
  5. Add mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, 7 to 10 minutes.
  6. Stir in brandy (or sherry) and cook until the liquid has evaporated, about 1 minute.
  7. Sprinkle flour over the mushroom mixture and stir to coat.
  8. Pour in broth and bring to a boil, stirring constantly. Simmer, stirring, until thickened, about 1 minute. Remove from the heat.
  9. Stir in milk and 1/4 cup vegan cheese. Stir the mushroom sauce into the drained pasta.
  10. If the sauce seems too thick, stir in some of the reserved pasta-cooking liquid to thin to desired consistency.
  11. Serve sprinkled with the remaining 1/4 cup vegan cheese.