Vegan Spaghetti Alfredo
with Chestnut Mushrooms
What's the secret to this super-creamy, vegan Alfredo? Nutritional yeast!
Cals 700 · Prot 26 · Carbs 115 · Fat 17
Vegan
40 min
What's the secret to this super-creamy, vegan Alfredo? Nutritional yeast!
Cals 700 · Prot 26 · Carbs 115 · Fat 17
Vegan
Ingredients
Mushrooms
Chestnut mushrooms
250 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Marmite
11*15*
8 Grams
Black pepper
0.5 Tsp
Pasta
White onion
1 Piece
Garlic cloves
2 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Water
150 ML
Cashew cream cheeze
2*
55 Grams
Nutritional yeast
6 Grams
Spaghetti
10*11*
250 Grams
Fresh parsley
15 Grams
Salted vegan butter
20 Grams
Black pepper
0.5 Tsp
Lemon
1 Piece
Allergens
*11 Gluten, *15 Celery, *2 Tree Nuts, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2926 / 700 |
| Fats (g) | 17.1 |
| of which saturated (g) | 11 |
| Carbohydrates (g) | 115 |
| of which sugars (g) | 11.9 |
| Fibers (g) | 9.2 |
| Proteins (g) | 26.2 |
| Salt (g) | 1.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely chop the onion and garlic.
- Clean the mushrooms with a cloth, knife or brush (don't wash them with water).
- Roughly chop or slice them.
2 Fry mushrooms
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, fry the mushrooms with a pinch of salt for 5-7 min or until browned.
- Add the marmite and black pepper and fry for a final 1 min.
- Once browned, transfer to a plate.
- Reserve the pan.
Tip! Give the reserved pan a quick rinse and dry if needed!
3 Simmer sauce
- Return the pan to medium-high heat with a second drizzle of oil.
- Once hot, fry the onions with a pinch of salt for 5-7 min or until softened.
- Add the garlic and fry for 30 sec further.
- Add the measured water, cream cheeze and nutritional yeast.
- Simmer, covered, for 5 min.
Tip! If the sauce begins to thicken too quickly, add a splash of water.
4 Boil spaghetti
- Meanwhile, bring a large pot of salted water to the boil.
- Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking.
- Drain and reserve a cup of pasta water.
5 Blend sauce
- Meanwhile, finely chop the parsley leaves.
- Once the sauce has simmered for 5 min, transfer to a blender with the vegan butter and black pepper.
- Blend until smooth.
- Return the sauce to the pan with the mushrooms and spaghetti and a squeeze of lemon juice.
Tip! Adjust the consistency of the sauce to your liking by adding a splash of the reserved pasta water.
6 Serve
- Serve the Alfredo Spaghetti garnished with Fresh Parsley.
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