Creamy Vegan Fettuccine (gf,df)

I am not vegan myself however I do prefer to not have dairy, as I find it harder to digest and not very good for my skin. I came across an awesome product of hemp parmesan– made of hemp seeds, sunflower seeds, nutritional yeast and delicious flavours like garlic & rosemary. It inspired me to make a creamy , warm fettuccine perfect for winter using gluten free buckwheat pasta spirals. You can accompany this pasta with any veggies of choice ( I like using spinach, broccoli and mushrooms) or you can have it plain on its own. 

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Ingredients 

1 cup buckwheat pasta spirals

1/2 cup finely diced mushrooms

1 tbsp sesame seeds

2 tbsp olive oil + 1/4 cup

2 cloves garlic diced

1 tbsp hemp parmesan

2 tbsp buckwheat flour

1/2-3/4 cup almond or non dairy milk of choice

optional: sautéed broccoli, spinach or other veggies

Method

  1. Bring a pot of boiling water to the boil and cook pasta , drain and allow to cool. Rinse off any excess starch
  2. Prepare any veggies, chicken, tofu or additives you wish to include
  3. In a pan, add 2 tbsp olive oil, sesame seeds and mushrooms and sauté until crispy and cooked
  4. Add pasta into pan and all other ingredients except the milk
  5. On a low-medium heat, use a whisk to slowly add the milk and stir until a creamy sauce forms. If the heat is too high it will burn and turn into lumps to be patient and carefully stir on low , adding enough milk until desired consistency forms
  6. Serve immediately while warm and top with extra hemp parmesan, salt , pepper and fresh herbs

Share your creations with me if you make this recipe on insta @scoopitup

Any questions let me know and enjoy

 

 

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