Community. Connection. Collaboration. A place for parents and families of people with coeliac disease to access coeliac disease education, gluten free inspiration, and support

Creamy garlic fettuccine with mushroom & broccolini

Here’s a quick, easy and really tasty dish that the whole family will love!

This is one for my plant based friends, but I’ll be serving it with grilled chicken on the side for the meat eaters in the house…

Prep Time: 5-10 minutes
Cooking Time: 10-12 minutes

Ingredients:
San Remo gluten free fettuccine
1 bunch of broccolini (finely chopped)
2 cloves of garlic (finely chopped)
8 medium mushrooms (halved and then sliced)
3 sprigs of dill (chopped)
1 tbsp Nuttelex buttery
250ml Flora thickened plant cream
Splash of Ayam gluten free soy sauce

Method:
1. Boil the fettuccine.
2. Finely chop the garlic, broccolini, dill and mushrooms and set each aside.
3. Melt the nuttelex in a wok, before adding the garlic. Fry until slightly golden.
4. Add the broccolini, dill and mushrooms. Stir fry until the mushrooms are soft and brown (the broccolini will cook quite quickly as it is chopped so finely).
5. Pour in the plant cream and soy sauce and mix together.
6. Drain the pasta once cooked, and add the pasta to the wok. Stir through.

Enjoy immediately or place in the fridge to be served later! I love this one the next day, as the garlic infuses through the dish (chef’s kiss!