The most sensational mushroom fettuccine.

This one is what you feed to someone/anyone that thinks being vegan means living off a bunch of kale and pumpkin seeds. Hands down the most decedent pasta I've ever eaten and will probably take all of your will power not to go for the second serving.

My particular recipe is a combination of white button and shiitake mushrooms, although any combination of mushrooms you love/have in the house will do the trick. I used an organic basil fettuccine but again! You are the creator of your own delicious dishes, and this is simply a guide.

WHAT YOU NEED:

1 cup shiitake mushrooms

1 cup white/brown mushrooms

2 diced onions

3 cloves of garlic

1 can of organic coconut cream

2/3 tbsp nutritional yeast flakes (depending on your desired 'cheesiness')

200g of fettuccine or a pasta of your choice (I used organic basil fettuccine)

Garlic infused olive oil

Truffle infused olive oil

HOW YOU DO IT:

1. Set up a fry pan with garlic infused olive oil and turn on heat, while also setting up a saucepan with water with a pinch of salt for your pasta and turn up heat. Add pasta to saucepan when water comes to the boil.

2. Finely dice your onions and place in frypan when heated, stir until cooked and then add your chopped mushrooms and garlic.

3. Drizzle your mushrooms with truffle infused oil very generously. Keep stirring until almost cooked and then add your coconut cream and nutritional yeast.

4. Chop fresh dill and add to the mix in the frypan. Have a taste - if you want it to be more decadent add both types of oils to the mix as you see fit based on your flavour preference. Reduce heat and let simmer for 5 minutes.

5. Add cooked pasta to mix and stir thoroughly, if the sauce is too thick feel free to add a bit of any non-dairy milk you have in the house.

IT'S THAT SIMPLE.

Good enough to serve alone topped with fresh dill or cook up some fresh bread with nuttelex and fresh garlic and you will be in business.

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