Vegan Fettucine

There’s something so warming about sitting down to a hot bowl of creamy pasta isn’t there?( especially in this cold weather change Aussies!) While studies show that pasta may not be great for us , edamame and mung bean noodles are the best replacement. Offering a delicious and nutritious alternative to pasta, these noodles are made out of legumes, a great complex carbohydrate full of nutrients. Paired with an insane dairy free fettucine sauce and your favourite traditional ingredients of olives, mushrooms and parsley, you’re in for a treat tonight. 



1 serve edamame noodles

1 cup mushrooms sliced

½ cup pitted olives

½ cup fresh parsley

½ cup almond milk

1 tbsp tahini

1 tbsp olive oil

handful of mixed herbs , salt and pepper


  1. Heat a pot of water in a medium saucepan and cook edamame noodles . Drain and set aside
  2. In a small bowl , mix olive oil, tahini, almond milk , herbs, salt and pepper
  3. Place all ingredients in the pan on medium heat and slowly add the liquid mixture stirring as you go letting it thicken with the ingredients as you stir
  4. Once all of the mixture has been used, add in your cooked noodles to the pan
  5. Keep on medium heat stirring well until everything is well combined
  6. Serve with extra parsley, mixed herbs & salt and pepper

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