How many people do you want to cook for?
This fettuccine in a creamy mushroom sauce combines fresh mushrooms, herbs, and vegan cream for a quick, flavorful pasta dish. Perfect for those who love hearty, uncomplicated meals.
#gluten-free
#vegan
#lactose-free
Ingredients
-
200 g mushrooms, to taste
200 g mushrooms, to taste
-
2
Pack
KOMEKO FETTUCCINE
-
200
ml vegan cooking cream
-
100
ml dry white wine, vegan
-
2
sprigs of thyme and rosemary, fresh
-
olive oil
-
Salt, pepper
Preparation
- Prepare and fry mushrooms
Wash the mushrooms, cut them into thin slices and fry them in a pan with olive oil. - Cooking pasta
Simmer KOMEKO FETTUCCINE for 2 minutes in 1–1.5 liters of salted water. - Refine the sauce
Add fresh thyme and rosemary to the mushrooms and fry briefly. Deglaze with vegan cream and wine and simmer for 1-2 minutes. - Season to taste
Season with salt and pepper to taste - Arranging & Serving
Arrange the fettuccine with the sauce on plates and serve.
Tip:If you don't like wine, you can use vegetable stock or the pasta cooking water.
