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Mushroom pasta with vegan ‘alfredo’ sauce

Mushroom pasta with vegan ‘alfredo’ sauce

Our version of a classic sauce uses almond milk instead of double cream. Try it!

  • Feeds 4Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    1527kj 362kcal
  • Fat
    Low 8%
  • Saturates
    Low 5%
  • Sugar
    Low 8%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 61g


  • 300g Co-op linguine
  • 1 tbsp Co-op olive oil
  • 1 onion, finely chopped
  • 250g Co-op closed cup mushrooms, thinly sliced
  • 2 garlic cloves, grated
  • 1/2 tsp cracked black pepper
  • 1/2 tsp dried rosemary
  • 200g cauliflower florets
  • 1 vegetable stock cube,crumbled
  • 300ml unsweetened almond milk
  • Small bunch parsley, chopped


  1. Cook the linguine according to the pack instructions
  2. Reserve a mugful of the cooking water, then drain into a colander and leave in the sink, occasionally rinsing with cold water, so it doesn’t stick to itself
  3. Meanwhile, heat the oil in a large pan over a medium heat and cook the onion for 5 mins, until soft
  4. Increase the heat slightly, add the mushrooms and fry for 3 mins or until golden, then add the garlic, black pepper and rosemary and cook for another 2 mins
  5. Transfer to a plate and set aside
  6. Put the cauliflower, stock cube and milk in the pan and bring to the boil, then simmer for 6-8 mins or until the cauli is tender
  7. Use a stick blender to blitz into a smooth sauce
  8. Add the mushroom mixture and simmer gently until the thickness of double cream
  9. Add 4 tbsp of the reserved pasta water and fold in the cooked pasta
  10. Heat for 2 mins, scatter with parsley then serve