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When I was younger, on sunny Sunday afternoons my Mum would often cook a non-vegan version of this recipe. Since going vegan, I’ve veganised many recipes that I used to have before, this being one of them. It’s crazy how much more you appreciate vegan versions of foods you used to have, there’s now no guilt attached to it! So if you find yourself wondering what to cook for a sunny Sunday lunch, try this out! The lemon zest in it really makes this feel like it’s made for a Spring/Summer lunch.

Zesty, Cheezy Vegan Fettuccine

Serves: 2-3 people.

INGREDIENTS

CHEEZY SAUCE:

• 200g Silken Tofu
• 2 tbsp Lemon Juice
• 1 tbsp Parmesan Cheeze (click here for recipe)
• 2 tbsp Basil Pesto (click here for recipe) OR can use another Pesto
• 1/4 tsp Himalayan Salt
• 1/4 tsp Smoked Paprika powder
• 2 tbsp Nutritional Yeast

FILLING

• 1 Brown Onion, chopped
• 2-3 Garlic cloves, crushed
• 2 cups Button Mushrooms, sliced
• 1 tbsp Lemon Zest
• 5-10 Basil leaves
• 1/2 cup Plant Milk
• 1 tbsp Lemon Juice
• 2 handfuls Baby Spinach
• 3 tbsp Basil Pesto (click here for recipe) OR you can use another Pesto
• 1 cup Parmesan Cheeze (click here for recipe)
• 300g Fettuccine noodles

DIRECTIONS

1. Blend all sauce ingredients together in a blender until creamy.
2. In a cast iron pan on high heat, fry onion, garlic & mushrooms until sautéed.
3. Add lemon zest, basil leaves & half the plant milk then simmer on medium for 2mins. 
4. Add the creamy sauce, stirring well then simmer for 1-2 mins.
5. Add lemon juice, spinach, basil pesto & parmesan cheese, mixing well. Turn heat to low then simmer for 10mins (if it starts to stick to the pan, turn off heat).
6. Cook fettuccine according to pack instructions, while the sauce simmers. 
7. Drain fettuccine noodles then add them to a dining bowl. Scoop some of the zesty cheeze sauce on top of the noodles and any extra toppings you prefer!

Enjoy!